THE INGREDIENTS

SWEET GRILLED NUTS

• 1 cup / 130 grams raw unshelled pumpkin seeds
• 1 cup / 140 grams whole almonds
• 2 tablespoons unsalted butter, melted
• 1 tablespoon honey
• 1 tablespoon packed light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• ½ teaspoon ground cayenne pepper
• ¼ teaspoon ground nutmeg

SPICY GRILLED NUTS

• 1 cup / 130 grams raw unshelled pumpkin seeds
• 1 cup / 140 grams whole almonds
• 1 cup / 110 grams roasted Spanish peanuts
• 2 teaspoons hot chili oil
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• ½ teaspoon ground cayenne pepper

SPECIAL EQUIPMENT

• 2 large disposable foil pans

Instructions

01 For the Sweet Grilled Nuts Prepare the grill for indirect cooking over low heat (250° to 350°F). Spread the pumpkin seeds and almonds evenly in a large disposable foil pan. Grill over indirect low heat, with the lid closed as much as possible, until the nuts are fragrant and lightly toasted, about 15 minutes, stirring occasionally. Remove the pan from the grill.
In a small bowl combine the remaining sweet nut crunch ingredients and mix well. Evenly drizzle the mixture over the nuts and toss to coat. Return the pan to the grill and grill over indirect low heat, with the lid closed as much as possible, for 20 to 25 minutes more, stirring occasionally. Remove from the grill. Allow the nuts to cool in the pan for 1 hour. Break into bite-sized pieces. If not serving immediately, store in an airtight container.

02 For the Spicy Grilled Nuts Prepare the grill for indirect cooking over low heat (250° to 350°F). Spread the pumpkin seeds and almonds evenly in a large disposable foil pan. Grill over indirect low heat, with the lid closed as much as possible, stirring occasionally, until the nuts are fragrant and lightly toasted, about 15 minutes. Remove the pan from the grill and add the peanuts.
In a small bowl whisk the remaining spicy nut ingredients. Evenly drizzle the mixture over the nuts and toss to coat. Return the pan to the grill and grill over indirect low heat, with the lid closed as much as possible, for 5 to 7 minutes more, stirring once or twice. Remove from the grill and spoon nuts onto paper towels. Allow to cool. If not serving immediately, store in an airtight container.

Source: https://www.weber.com/