Makes 8 - ¼ cup servings, each approximately 208 calories, 18 grams fat, 10 grams carbs, 6 grams protein, 3 grams fiber (I’ll start including fiber for you WW followers out there so you can figure your points with the new system)
Ingredients:
2 cups roasted and salted mixed nuts
¼ tsp tamarind paste
¼ tsp water
2 tsp agave nectar
TBSP EVOO
1 tsp dried cumin powder
½ tsp kosher salt (more if nuts unsalted)
½ tsp garlic powder
¼ tsp ground black pepper
Method:
Preheat oven to 350 degrees. Mix tamarind paste and water and stir to dissolve paste. Add agave nectar and olive oil and whisk to mix.
Mix cumin, salt, garlic powder and black pepper together.
Pour oil mixture over nuts. Add spice mixture and stir well to distribute evenly.
Spread in a single layer on rimmed baking sheet and bake for 15 minutes or until toasted. Watch carefully, can quickly go from toasted to burned.
Cool and serve at room temperature.
