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MIXED NUTS

PAIR WITH MARK WEST CALIFORNIA PINOT NOIR

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PREP TIME
15 MINUTES


COOKING TIME
4 MINUTES


SERVES
6


DIFFICULTY
EASY

INGREDIENTS


For chili lime cashews:

1 Tbsp lime juice
¼ tsp chili powder
½ cup raw cashews


For curried cashews:

1 Tbsp olive oil
¼ tsp curry powder
½ cup raw cashews


For paprika peanuts:

1 Tbsp lime juice
¼ tsp paprika
½ cup peanuts


For mixed nuts:

½ cup chili lime cashews
½ cup smokehouse almonds
½ cup roasted hazelnuts
½ cup paprika peanuts
½ cup curried cashews
½ cup roasted cashews

DIRECTIONS


For chili lime cashews:


1 Preheat oven to 350°F.

2 In a bowl stir together lime juice and chili powder.

3 Add cashews to the bowl and toss until coated.

4 Spread cashew mixture in a single layer onto parchment-lined baking sheet.

5 Roast until dry, about 5 minutes.

6 Remove ribs from foil packets and generously slather with BBQ sauce. Grill for 3-4 minutes per side.

For paprika peanuts:


1 Preheat oven to 350°F.

2 n a bowl stir together olive oil and paprika.

3 Add peanuts to the bowl and toss until coated.

4 Spread peanut mixture in a single layer onto parchment-lined baking sheet.

5 Roast until dry, about 5 minutes.

For mixed nuts:
1 In a bowl mix together all nuts. Toss until mixed.


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