This week, the Culinary Medicine team presents a recipe for Sweet and Salty Roasted Nuts that is sure to satisfy your sweet tooth.
Sweet and Salty Roasted Nuts Ingredients
- 2 cups whole almonds
- 2 cups pecan or walnut halves
- 1 1/2 cup pepitas (green pumpkin seeds)
- 2 Tbsp. light brown sugar (or sugar substitute like Lakanto, Swerve, or Splenda)
- 2 Tbsp. Olive Oil
- 1 1/2 tsp. kosher salt*
- 1 tsp. vanilla extract
- 1/4 tsp. cayenne pepper (reduce or omit if sensitive to spice)
- 2 tsp. cumin
- Optional: 2 Tbsp. finely snipped or chopped fresh rosemary (from 4 big sprigs)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the nuts in a medium sized mixing bowl. Add the sweetener, cumin, cayenne, salt and black pepper. Set aside.
- Add olive oil to nuts: Pour the oil over the nuts. Stir and toss to completely coat.
- Transfer the seasoned nuts to the prepared baking sheet in a single layer. Bake until nuts are toasted and light golden in color, about 10-15 minutes, tossing once halfway through baking.
- Allow the nuts to cool on the pan for 15 minutes. Transfer to a serving bowl or a container with a tight fitting lid for storage.
Nutrition Facts for the Sweet and Salty Roasted Nuts
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