These roasted mixed nuts are so fantastic for snacking on the go. Maple syrup holds the coating together, but the sweetness is minimal and nothing is processed. An improvement on an old recipe! I used double the nuts from the original recipe, to cut the sweetness even farther. I also cut the salt by a third and used less oil. If I were making this for an event or holiday, I would probably increase the maple syrup or cut the amount of nuts to up the sweetness a bit. In the end, I tossed in some chia seeds, because, why not? Kids would love helping in the kitchen with this one! These are a good companion recipe to Smoky Roasted Chickpeas, for snacks for as appetizers.
Adapted from roasted pecans recipe on Chocolate Covered Katie.
GLUTEN FREE OPTION: To make a gluten free version of this recipe, be sure to use gluten free cinnamon.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
cups
|
- 1 tablespoon cinnamon or gluten free cinnamon
- 1 1/2 teaspoon vanilla
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- 1 tablespoon chia seeds
- 2 teaspoons coconut oil
- 2 cups pecan halves
- 1 cup almonds
- 1/2 cup walnuts
- 1/2 cup cashews
Ingredients
|
|
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a large mixing bowl, stir all ingredients except the nuts until well blended. Add the nuts in, one cup at a time, stirring to coat between additions.
- Spread evenly on the baking sheet. Bake 10 minutes on one side, then toss evenly and bake for 10 minutes more. Remove the nuts from the oven, and with a spatula, move them to a cooling rack.
- Let cool before eating. You can store the nuts up to two weeks in an airtight container, or freeze them for up to four months.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
Recent Comments