Spiced skillet nut mix

 Spiced skillet nut mix

A tasty snack, great for a snack or take a long to a Pot Luck at an upcoming RV gathering. This recipe adapts to a vegan recipe without any change in the flavor or texture.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/



1 cup whole almonds
1 cup roasted Spanish peanuts
1 cup raw unshelled pumpkins seeds
2 teaspoons hot chili oil
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon Annies Naturals Worcestershire sauce (vegan) or
(non vegan) Lea & Perrins Worcestershire sauce
1/2 teaspoon cayenne pepper

Place pumpkin seeds and almonds in a grill friendly pan and cook over low indirect heat, stirring occasionally until the nuts are lightly toasted. Approximate time 15 minutes. Remove pan from heat. Add peanuts. In a small bowl, whisk together remaining ingredients. Drizzle the liquid mixture over the nuts and toss all ingredients together to coat the nuts evenly. Return skillet (with nut mixture) to the grill. Cook the ingredients on low indirect heat, stirring a few times as needed. Remove the pan from the heat. Spoon the nut mixture onto paper towel to cool.

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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