SPICED NUTS
SERVES 5 1/2 CUPS
1/2 cups cashews
1 1/2 cups almonds
1 1/2 cups pecans
1 cup peanuts
1/4 cup coconut sugar (or brown sugar)
3 tbsp. coconut oil, melted
3 tbsp. maple syrup
1 tbsp. lemon juice
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground cinnamon
Pinch of cayenne pepper
Flaky sea salt or kosher salt to taste
NUTRITIONAL VALUES
Calories: 789kcal
Fat: 69.7g (12.9g S.Fat)
Carbs: 35.5g
Protein: 18.4g
Sugar: 18.3g
Sodium: 86mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the cashews, almonds, pecans, and peanuts. Combine the coconut sugar, coconut oil, maple syrup, lemon juice, chili powder, cumin, cinnamon, and cayenne pepper in a small mixing bowl. Toss the nuts in the dressing until well combined. Spread the nuts out on the baking sheet and season with salt.
Bake for 18 to 20 minutes, or until the nuts are golden brown and glazed, stirring twice with a spatula. Allow them to cool completely before placing them in small paper bags, jars, or a large airtight container. The nuts will keep for 4 to 5 days at room temperature.
In a large mixing bowl, combine the cashews, almonds, pecans, and peanuts. Combine the coconut sugar, coconut oil, maple syrup, lemon juice, chili powder, cumin, cinnamon, and cayenne pepper in a small mixing bowl. Toss the nuts in the dressing until well combined. Spread the nuts out on the baking sheet and season with salt.
Bake for 18 to 20 minutes, or until the nuts are golden brown and glazed, stirring twice with a spatula. Allow them to cool completely before placing them in small paper bags, jars, or a large airtight container. The nuts will keep for 4 to 5 days at room temperature.
