Serves: 5
Total Calories: 455
Yield: 2 1/2 Cups

1 cup walnuts
1 cup almonds
1/2 cup shelled pumpkin seed
2 tablespoons tamari sauce or to taste
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground cardamom
1/8 teaspoon cayenne pepper or to taste
10-12 cloves garlic pressed

1. Combine the walnuts and almonds in a large bowl. Cover with water and let soak for 10 minutes. (This step will help the spices adhere to the nuts.)

2. Place the pumpkin seeds in a separate bowl. Cover with water and let soak for 10 minutes.

3. Drain the nuts, dry the bowl, and return the nuts to the bowl. Add the remaining ingredients and mix well.

4. Using a slotted spoon, remove the nuts from the bowl and arrange on a baking sheet. Bake in a preheated 350°F oven for 5 minutes.

5. Drain the pumpkin seeds and place in the bowl with the remaining spice mixture. Stir to coat, then add to the roasting nuts. Bake 5 minutes, or until the nuts and seeds are dry and lightly toasted.

Nutritional Facts:

Serves: 5
Total Calories: 455
Calories from Fat: 264

More Recipes from the For the Love of Garlic Cookbook:
Cilantro Pesto
Baba Ganoush
Black Bean Hummus
Roasted Garlic
Ten Ways to Use Roasted Garlic
Olive, Almond, and Garlic Pate
Garlicky Party Nuts
Bruschetta with Roasted Garlic Tapenade
Roasted Red Pepper-Garlic Dip
Tahini-Carrot Spread
White Bean Puree