I like to have a bowl of these nuts around to snack on. It’s a nice mix of beans and nuts. The beans get nice and crispy and blend in well with the nuts. I also like the play of sweet agave with the spicy cayenne pepper.
1 (15 or 24-ounce) can garbanzo beans, drained and rinsed or 1 ½ cup cooked beans
1 TBS olive oil, plus 3 tablespoons
1 cup shelled hazelnuts, macadamia nuts or whatever you have raw
1 cup raw almonds
¾ tsp agave
1 TB chopped fresh rosemary leaves
1 TB chopped fresh thyme leaves
1 tsp coarse sea salt like Celtic Sea Salt
½ – 1 tsp cayenne
Preheat the oven to 400 degrees F.
Place the garbanzo beans on a foil-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Place in the oven and bake until golden, about 30 minutes.
Remove the garbanzo beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and nuts. Spread the mixture out to a single layer. Bake for 10 more minutes. Let cool slightly and place in serving bowls. Keep an eye on these so they don’t over cook.
Be warned. These can be addicting. This makes a great gift too.