The spice blend for this snack mix is inspired by Emeril Lagasse's Spiced Nuts.
Author: Jeanine Friesen
1-540 ml (18 oz) tin canned chickpeas (garbanzo beans)
2 cups unsalted whole almonds
2 tablespoons butter
1 /4 cup brown sugar, packed
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon water
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper for the snack mix to cool on at the end. Set aside.
Place the chickpeas into a colander and rinse under running water. Spread the chickpeas out on paper towels and pat dry. By placing a sheet of paper towel on top, and gently pressing down while making a circular motion, you can remove some of the chickpea skins - this isn't necessary, but if you want to do that, you can.)
Transfer chickpeas to a baking sheet with sides, and bake in the preheated oven for 40-45 minutes, stirring every 15 minutes, or until they are crisp and dried out.
In a large dry skillet over medium-high heat, toast the almonds, stirring occasionally, until they begin to give off a nutty aroma (about 5 minutes).
Stir in the roasted chickpeas and butter. Continue stirring until all of the butter is melted, and the nuts and beans are coated with butter.
Combine the brown sugar and spices in a small bowl. Pour over the almonds and chickpeas, stirring to coat evenly. Add the water, and continue cooking and stirring until all snack mix is evenly glazed and the mixture thickens.
Spread the snack mix out in layer on the prepared parchment lined baking sheet. Allow the almonds and chickpeas to cool completely before breaking apart. Store in an airtight container.
Recipe by Faithfully Gluten Free at http://www.faithfullyglutenfree.com/2014/02/sweet-heat-snack-mix.html