¼ tsp McCormick Gourmet Collection Sicilian Sea Salt
1 cup roasted whole almonds
1 cup salted whole cashews
¼ cup peri-peri sauce
½ cup diced dried apricots
½ cup dried cranberries
Instructions
Preheat oven to 250 degrees F. Heat a small skillet on medium heat. Add fennel seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over toasted.
Finely crush seeds using a small clean coffee grinder, rolling pin or mortar and pestle. Mix ground fennel seed and sea salt in small bowl.
Place nuts in a large bowl. Add peri-peri; toss until nuts are evenly coated. Sprinkle with fennel seed; toss to coat well.
Spread nut mixture in single layer on baking sheet sprayed with non stick cooking spray.
Bake 1 hour, stirring occationally. Cool slightly, then break apart. Cool completely. Stir in dried fruit. Store in airtight container for 2 weeks.
Recipe by Culinary Thymes at https://www.culinarythymes.com/layers-of-flavor-in-peri-peri-fennel-spiced-nuts/