Holiday Spiced Nuts

Holiday Spiced Nuts

These holiday spiced nuts are great to have for the holiday season. They make an amazing sweet and salty snack and are essential to have on hand if any guests pop on over for a holiday visit. Maybe make a double batch if you’re like me and you plow through the whole container before the holiday season even starts.

I did a mix of pecans, almonds, cashews and brazil nuts. The pecans turned out amazing, I will definitely put more pecans in there next time. I also like to throw in a few brazil nuts because they are an amazing source of selenium which can be hard to come by. One brazil nut is your daily dose! Selenium is one of the minerals that is really important for thyroid health, which has a huge impact on your energy levels and metabolism. Pair that with some iodine rich foods and you have a winning formula.

Holiday Spiced Nuts

Nuts in general are great sources of many vitamins and minerals like zinc, magnesium, potassium, iron, manganese and calcium. So yes you get a little of sweetness but you also get some healthy fats, protein, and an abundance of nutrients.

Enjoy!

Holiday Spiced Nuts

Holiday Spiced Nuts

Ingredients

  • 2 cups of nuts of choice (pecans, almonds, cashews, brazil nuts…)
  • 1 ½ tsp of cinnamon
  • ¼ tsp of clove
  • ½ tsp of nutmeg
  • ¼ tsp of cayenne
  • ½ tbsp of coconut sugar + another ½ tbsp of coconut sugar
  • ½ tbsp of brown sugar
  • ¼ tsp of sea salt
  • 1 tbsp of maple syrup + ½ tbsp
  • 1 tbsp of vegan butter
  • 1 tbsp of coconut oil

Instructions

  1. Preheat oven to 350F.
  2. Prepare a baking sheet with parchment paper.
  3. In a small pot, melt 1 tbsp of vegan butter, 1 tbsp of maple syrup, coconut oil, sea salt, nutmeg, clove, cayenne and cinnamon.
  4. In a bowl combine the nuts and then pour the liquid on them and stir to combine.
  5. Lay them evenly on baking sheet and sprinkle with ½ tbsp of coconut sugar and ½ tbsp of brown sugar.
  6. Bake in the oven for 9-12 minutes, until fragrant and golden. Be careful not to burn them.
  7. Remove from the oven and drizzle with remaining maple syrup and the remaining ½ tbsp of coconut sugar. Sprinkle with sea salt and some additional nutmeg and cinnamon. Let cool and serve.
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