Crazy Candied Nuts

This sweet, spicy, and crunchy snack mix is the kind of recipe that surprises you with how much flavor can come from just a handful of pantry staples. Roasted chickpeas bring a hearty, satisfying crunch, while toasted pecans and cashews add richness. A hint of muscovado sugar and cayenne creates that irresistible sweet-heat balance, and the dried fruit brings it all together with chewy bursts of tang. Packed with plant-based protein, fiber, and nourishing ingredients, wholesome mix are perfect as a snack, a picnic treat, or a vibrant party bowl filler.

Ingrédients

1 can(440 g) of chickpeas, rinsed and drained
60 g pecans
60 g cashews
30 mL avocado oil
20 g muscovado sugar
3g salt(about ½ teaspoon)
0.5 g cayenne pepper (about ¼ teaspoon)
40 g dried apricots, roughly chopped
40 g dried cherries

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Preperation

minimiil-noix-torrefiees-sucrees-epicees

Let's go!

Step 1

Preheat your oven

Preheat your oven to 160°C (325°F).

minimiil-noix-torrefiees-sucrees-epicees-step2

Étape 2

Prepare the chickpeas and the nuts

Spread the chickpeas out on a clean kitchen towel and pat them dry as thoroughly as you can. Remove and discard any loose skins that come off in the process. Transfer the chickpeas to a small rimmed baking tray in a single layer and bake for 30 minutes to help dry them out. Once out of the oven, drizzle the chickpeas with 1 tablespoon of oil and toss to coat evenly. On a separate baking tray, combine the pecans and cashews and toss with the remaining tablespoon of oil.

Step 3

Mix the spices and sugar

In a small bowl, stir together the brown sugar, salt, and cayenne pepper. Sprinkle half of the sugar mixture over the chickpeas and the other half over the nuts.

Step 4

Last roast, then mix it all up

Gently shake or stir each tray to evenly distribute the seasoning, then place both the chickpeas and the nuts in the oven. Stir everything every 15 minutes to ensure even cooking. After about 20 minutes, remove the nuts once they’re golden. Increase the oven temperature to 175°C (350°F) and continue roasting the chickpeas for another 25 minutes, until they’re crisp and deeply golden. Let everything cool completely, then add the chopped apricots and dried cherries. Mix well.

Let's go!

Step 1

Preheat your oven

Preheat your oven to 160°C (325°F).

Étape 2

Prepare the chickpeas and the nuts

Spread the chickpeas out on a clean kitchen towel and pat them dry as thoroughly as you can. Remove and discard any loose skins that come off in the process. Transfer the chickpeas to a small rimmed baking tray in a single layer and bake for 30 minutes to help dry them out. Once out of the oven, drizzle the chickpeas with 1 tablespoon of oil and toss to coat evenly. On a separate baking tray, combine the pecans and cashews and toss with the remaining tablespoon of oil.

Step 3

Mix the spices and sugar

In a small bowl, stir together the brown sugar, salt, and cayenne pepper. Sprinkle half of the sugar mixture over the chickpeas and the other half over the nuts.

Step 4

Last roast, then mix it all up

Gently shake or stir each tray to evenly distribute the seasoning, then place both the chickpeas and the nuts in the oven. Stir everything every 15 minutes to ensure even cooking. After about 20 minutes, remove the nuts once they’re golden. Increase the oven temperature to 175°C (350°F) and continue roasting the chickpeas for another 25 minutes, until they’re crisp and deeply golden. Let everything cool completely, then add the chopped apricots and dried cherries. Mix well.

1. Preheat the oven to 160°C (325°F).

2. Drain and rinse the chickpeas, then spread them out on a clean kitchen towel. Pat them dry thoroughly and remove any skins that come off.

3. Arrange the chickpeas in a single layer on a rimmed baking tray. Bake for 30 minutes to help dry them out.

4. Meanwhile, toss the pecans and cashews with 1 tablespoon of avocado oil on a separate baking tray.

5. Once the chickpeas are out of the oven, drizzle them with 1 tablespoon of oil and toss to coat evenly.

6. In a small bowl, mix together the muscovado sugar, salt, and cayenne pepper. Sprinkle half of this mixture over the chickpeas and the other half over the nuts.

7. Gently shake or stir each tray to evenly distribute the seasoning, then place both the chickpeas and the nuts in the oven.

8. Stir everything every 15 minutes to ensure even cooking. After about 20 minutes, remove the nuts once they’re golden. Increase the oven temperature to 175°C (350°F) and continue roasting the chickpeas for another 25 minutes, until they’re crisp and deeply golden.

8. Let everything cool completely, then add the chopped apricots and dried cherries. Mix well.