Preheat oven to 350 degrees F (180C). Add the Nuts to a parchment-lined baking sheet.
Season with Salt and Pepper. Add Cayenne Pepper and Ground Cumin. Give all of that a good mix. Pour some oil and some maple syrup. Stir well.
Bake them for about 20-minutes or until they are golden brown and fragrant. Stir halfway to make sure they are cooking evenly. Take it out of the oven. Check the seasoning by cooling one nut and tasting it. If it needs more salt or maple syrup adjust accordingly.
Cool them down to room temperature. They'll become crisp once they cool down. Transfer to an airtight container. They will stay fine at room temperature for 2-3 weeks. And about 1 month in the freezer.
1 cups raw Pecan Halves ((or another nut you like))
1 tsp Cinnamon
1/4 tsp Cloves
Make date sauce: Combine dates and water in a saucepan and bring to a boil. Turn off heat and pour the water and dates into a high speed blender. Blend on high until smooth and creamy. You will need 1 cup of this date sauce for this recipe. Date sauce can be stored in an airtight container in the refrigerator for about a week.
Preheat oven to 300 degrees F.
Combine 1 cup date sauce with the rest of the ingredients and stir week.
Turn out onto a parchment lined baking sheet and spread out as much as possible.
Bake at 300 degrees for about 45-60 minutes, stirring periodically. Watch closely as the end of the cooking time approaches so they don’t burn. They crisp up when they cool.
4 teaspoons granulated maple sugar, coconut sugar or white sugar
1/4 teaspoon coarse kosher salt
¾ teaspoon ground cinnamon
½ teaspoon ground chipotle chili or cayenne (or to taste)
¼ teaspoon ground allspice
Preheat oven to 350 degrees F. Line a baking sheet with a silpat baking mat or coat generously with cooking spray.
Beat egg white in a medium bowl until foamy. Add nuts and stir to coat. Add sugar, cinnamon, salt, chili and allspice and toss to coat. Spread out on the prepared baking sheet and transfer to the oven.
Roast, until the mixture starts to look dry, 7 to 8 minutes. Stir and continue roasting until the nuts are browned and fragrant, 3 to 6 minutes longer. Cool completely and store in a jar at room temperature up to 1 week.