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September 6, 2010

Nut Spice Mix


KCRW's Good Food Pie Contest started for me this year by making some spiced nuts for the pie's topping.


This is a mix that I often jar up for gifts or sale at the holidays. The recipe comes from Oasis Restaurant in Salt Lake City, many years and many executive chefs ago. I wouldn't be surprised though if it it still used there. As such, it's in bulk quantities. I've halved the recipe and it still makes tons. I mix it in a huge tupperware and package it from there, so I always have some around.


It's a powdered-sugar base, so it looks light and fluffy, but the strong spices like paprika, ginger, allspice, cinnamon and cloves make for a sweet-salty delight. They're great as a plain snack, and work with any nut. At the restaurant they're tossed into salads. They added just the right kick to my pie for the contest.


Nut Spice Mix

1/2 tsp cayenne
1/4 tsp chile powder
1/8 cup paprika
1 Tbsp nutmeg
1 Tbsp powdered ginger
1 Tbsp cinnamon
1/8 cup allspice
1/2 tsp ground cloves
6 cups powdered sugar
3/8 cup salt

To reconstitute, put one pound of nuts into a ziploc bag with 1/4 cup spice mix and 2 tablespoons water. Shake the bag till the mix is liquid and the nuts are coated. Pour onto a pan. Roast at 350 degrees, watching carefully, till nuts are bubbly, about ten minutes or less.


What's your favorite way to top a pie? Do you have a special recipe that you use for gift-giving? Please leave a comment on the blog.

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