Sriracha nut mix
By Chatelaine
Photo, Erik Putz.
These bite-sized snacks are perfect for New Year's entertaining or a post-holiday recess.
Ingredients
-
540-mL can
chickpeas
, drained and rinsed
-
2 tsp
canola
oil
-
1 cup
natural
almonds
-
1 cup
salted peanuts or
cashews
-
1/4 cup
sriracha
-
3 tbsp
agave or
honey
-
2 tbsp
sesame seeds
-
1/4 tsp
salt
Instructions
- PREHEAT oven to 400F, then line a baking sheet with parchment. Dry chickpeas well with a kitchen towel. Stir chickpeas with oil on prepared sheet until coated. Roast until dry and slightly crunchy, stirring halfway, about 40 min.
- STIR almonds, peanuts, sriracha, agave, sesame seeds and salt in a bowl. Stir in chickpeas. Spread evenly on sheet and roast, stirring occasionally, until dark golden and toasted, 12 to 15 min. Chickpeas will crisp as they cool. Kitchen Tip: Let chickpeas dry overnight on a baking sheet at room temperature before baking for the crispiest results.
Chatelaine Quickies: Breakfast power bars
Nutrition (per ¼ cup)
- Calories
- 40,
- Protein
- 2 g,
- Carbohydrates
- 3 g,
- Fat
- 3 g,
- Fibre
- 1 g,
- Sodium
- 40 mg.
