Roasted Walnuts and Pecans w/ Rumi Saffron Spice Blends – RUMI
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Roasted Walnuts and Pecans w/ Rumi Saffron Spice Blends

Difficulty: Easy - Yield: 8 servings - Time: 25 minutes

The Rumi team is currently a perfect divide over which of the following three spiced, roasted nut recipes is the best. Is it the sweet and smoky paella roasted pecans, which leave a spicy after note and are impossible to putdown? Is it the slightly salted curry roasted walnuts, which top off a salad like you wouldn’t believe? Or is it the sweet Kabul roasted pecans that have an ethereal flavor and are entirely addicting? Good luck deciding because we have given up.


Ingredients

Preparation

For Sweet & Smoky Paella Roasted Pecans
  • 1 lb. whole & shelled pecans
  • 1 egg, whipped
  • ½ cup packed brown sugar
  • 4-5 Tbsp. Rumi Sweet & Smoky Paella spice blend

For Salty & Sweet Curry Roasted Walnuts
  • 1 lb. whole & shelled walnuts
  • 1 egg, whipped
  • ½ cup packed brown sugar
  • 2 tsp. salt
  • 4-5 Tbsp. Rumi Afghan Curry Braise spice blend

For Sweet Kabul Roasted Pecans
  • 1 lb. whole & shelled pecans
  • 1 egg, whipped
  • ½ cup packed brown sugar
  • 2 tsp. salt
  • 6-7 Tbsp. Rumi Kabul spice blend

Preheat oven to 300F. In a small bowl, combine sugar and spice ingredients, set aside. In a large bowl, whisk egg; add nuts and mix thoroughly. Add sugar and spice mixture, tossing to coat. Spread in a single layer on a greased baking sheet. Bake for 18-20 minutes or until golden brown, stirring once. Cool, and store, whatever you can’t stop yourself from eating, immediately in an airtight container.

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