On a brisk and clear morning, we decided to head up to Ravenswood Park in Magnolia, MA to hike among the vibrantly-colored maples and oaks. The tranquil spot features curving leaf-covered bends, unleashed dogs jovially running up and down the trails, and a summit spot with views overlooking Eastern Point Lighthouse in Gloucester. Up high, we took a break and sat among the foliage on flat boulders. For a quick snack, we unzipped our fleece jacket pockets to munch on spicy, subtly sweet and salty nuts that we had roasted prior to the trek. The treats provided the perfect jolt to continue our adventure through the aromatic refuge.
Curried Mixed Nuts with Shredded Coconut
3 T unsalted butter
2 T curry powder
1 t ground ginger
1/2 t ground cinnamon
1/4 t cayenne pepper
2 T light brown sugar
1 t salt
4 c assorted nuts (cashews, almonds, hazelnuts, pecans, Brazil nuts, peanuts)
1 c sweetened coconut flakes
Preheat oven to 350 degrees Fahrenheit.
Melt the butter in a small saucepan over low heat. Add all the spices and stir to combine into a thin paste about 1-2 minutes.
Remove from heat and add the assorted nuts, shredded coconut, and stir to coat. Spread the nuts in a single layer on a baking sheet. Bake until the nuts are warm and glistening, about 10 minutes. Serve warm or cool.
We intentionally made a large batch of these spicy snacks. Careful, they’re addictive!