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About the Recipe: The nuts turned out mild enough to be enjoyed by the whole family. The colors, especially the pistachios, blended with all the autumn dishes. The mild sweet chili flavored nuts made excellent toppings for salads, vegetables, or even desserts. Remember this recipe can be used with any kind of nut. It is sure nice to discover a recipe that is so versatile.
Cook’s Note: Watch the nuts carefully during the last five minutes in the oven as they can burn easily. I made three batches that used pistachios, walnuts, and pecans. The pistachios turned a beautiful autumn color and were only mildly seasoned. My favorite was the pecans, which I used to sprinkle on our dinner salads.
Inspired by: Better Homes & Gardens Magazine; November 2016 issue.