C A N I H A V E A S N A C K ? • 141 ( V, G F, L S) SPICED NUTS Four cups of spiced nuts for a snack may seem like a lot, but you only eat a handful at a time. They make a simply perfect finger nibble as well as being a welcome addition to any appetizer plate, charcuterie board or salad. I love to have a stash of these on hand over the holidays for the occasional friendly pop-in. M A K E S 4 cups ( 1 L) P R E P T I M E 3 minutes B A K E T I M E 8 – 10 minutes 2 Tbsp (30 mL) neutral- flavoured oil 2 Tbsp (30 mL) olive oil 2 tsp (10 mL) tamari sauce 2 tsp (10 mL) paprika 1 tsp (5 mL) smoked paprika 1 tsp (5 mL) cayenne, chili or Espelette powder 2 tsp (10 mL) salt Pepper to taste 2 cups (500 mL) raw pecans 2 cups (500 mL) raw almonds 1. Preheat oven to 350°F (175°C) and line a baking sheet. 2. In a large bowl, whisk together the oils with the tam- ari, spices, salt and pepper. 3. Add nuts and toss to coat. 4. Transfer to a lined baking sheet and bake 8–10 min- utes, tossing halfway through cook time, until aromatic and browned. 5. Let cool completely before storing in an airtight con- tainer. Nuts will crisp up further while cooling. E S P E L E T T E P E P P E R T I P • Espelette (or Piment d’Espelette) is a French chili pep- per known for its use in Basque-style cooking. It can be found in most specialty food stores. The peppers are considered rare, so they are pricey but a really nice treat. The heat is moderate compared to other chili powders.