Agave-Chili Baked Nuts

Though this recipe was originally intended to make nuts for sprinkling over salads, I made a big batch using lots of different kinds of nuts and they were great for snacking or gifts in little bags.

Agave-Chili Baked Mixed Nuts
(adapted from the recipe on That Was Vegan Blog - http://thatwasvegan.wordpress.com/2012/04/27/make-that-salad-better-agave-chili-baked-walnuts/)

Ingredients:

• 2 cups walnuts, roughly chopped (I used walnuts, peanuts, and cashews)
• 4 tbsp. plus 2 tsp. agave
• 1 1/2 tsp. chili powder
• 1 tsp. kosher salt
• Dash of cinnamon
• Parchment paper

Directions:

1. In a small pan, heat the agave over low heat just until it gets thin and liquid-y, then stir in the chili powder, salt and cinnamon.
2. Stir in the nuts, just until they’re pretty evenly coated.
3. Pour onto a parchment paper-covered baking sheet, making sure they’re not too clumped together and aren’t piled upon one another.
4. Bake for 15-20 minutes at 350 degrees, stirring 2-3 times. Keep an eye on them though- you don’t want them to burn.
5. While they’re in the oven, cover a plate with another piece of parchment paper. When the nuts are done, pour them immediately onto the plate. Sprinkle with a little extra salt. Once they’re cool, you can break them apart and store them in an airtight container.