The countdown has begun. It’s officially that time of year when I convince myself that a slab of dark fruitcake is akin to a power bar, and thus a perfectly acceptable breakfast. (Note to self: make dark fruitcake.) That said, I do try to offset the copious amounts of shortbread and salted caramel with healthy stuff, like nuts. Spiced nuts taste (almost) as Christmassy to me as anything (nearly), and when charged with coming up with recipes to use some of the small appliances they have at London Drugs, all I could think about the T-falActifry, beyond the obvious curiousness about its ability to cook a batch of fries using only a spoonful of oil (it works!) is I BET THAT COULD DO ROASTED NUTS.
Never mind chestnuts roasting on an open fire – who can find chestnuts, anyway? – how about spiced nuts roasting as a metal arm gently churns them, something I’m unable to effectively do at the stove, thus my reputation for burning hundreds of dollars’ worth of nuts every year?
You toss the lot into the top of the Actifry and turn it on, and let them gently roast as the machine evenly distributes the spices and acts like a giant electric potpourri. As it turns out, you can’t do deep fried things in it, but it apparently makes a mean chicken wing, and of course the aforementioned French fries. Which are perfect for – ahem – turkey dinner poutine. Oh yes.
Of course you could as easily do these in the oven – something I’ve been doing for years. But. This time I have an actual T-fal Actifry sitting in my front hallway, generously supplied by London Drugs to give away to one of you! I hate to limit this one to Calgary only, but it would be a monster to ship, and I’m already feeling sorry for all the overworked delivery people at this time of year.
Spiced nuts are of course great to have a stash of on hand for parties and gift-giving; I like to have a jar on the shelf to chop and scatter on salads, too. The recipe doubles or triples easily if you want a larger batch. You can make them now and keep them to nibble throughout December.
To enter to win this fab Actifry, leave a comment here! Let us know what you’re cooking up this weekend, or whether you’re leaving that up to someone else and going out.
2 Tbsp. canola or olive oil or melted butter
1 garlic clove, peeled
2 cups unsalted mixed nuts, such as pecans, walnuts, cashews and almonds
2 tsp. flaky sea salt (or to taste)
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground ginger
1/4 tsp. cinnamon
Preheat oven to 325°F.
Pour the oil into a small ramekin and add the garlic; swish it around and set aside for a few minutes, then remove the garlic clove.
In a medium bowl, toss the nuts with the garlicky oil and spices until well coated.
Spread the nuts out in a single layer on a rimmed baking sheet and bake for 20-25 minutes, shaking the pan occasionally, until fragrant and golden. Alternatively, cook in the Actifry until golden and fragrant. Set aside to cool completely.
Makes about 2 cups.
* This post was generously sponsored by London Drugs as part of their #LDHoliday campaign, but the words and thoughts are my own. Thanks, London Drugs!