Each Recipe Makes 1 cup
Ingredients
Sea Salt and Rosemary Roasted Almonds
- 1 cup raw whole almonds
- 1 tbs. extra-virgin olive oil
- 1/4 tsp. salt
- 1/2 tsp. chopped fresh rosemary
Curry-Roasted Cashews With Coconut
- 1 tbs. coconut oil
- 1 cup whole raw cashews
- 1/4 cup unsweetened coconut flakes
- 1/4 tsp. curry powder
- 1/4 tsp. salt
Cayenne Maple-Glazed Pecans
- 1 cup raw pecan halves
- 1 tsp. extra-virgin olive oil
- 2 tbs. maple syrup
- Dash cayenne pepper
- 1/4 tsp. salt
Wasabi-Roasted Almonds
- 1 cup raw whole almonds
- 1 tbs. coconut oil
- 1/4 to 1/2 tsp. wasabi powder
- Dash sugar
- 1/4 tsp. salt
Directions
Sea Salt and Rosemary Roasted Almonds
- Preheat oven to 350 degrees F.
- Toss the almonds with olive oil and place on a sheet tray.
- Roast for eight to 12 minutes until fragrant, then toss with salt and rosemary.
Curry-Roasted Cashews With Coconut
- Preheat oven to 350 degrees F.
- Melt the coconut oil (which is solid at room temperature) on a sheet tray in the oven and then toss the cashews in the oil. Roast for eight to 10 minutes until fragrant.
- Mix in the coconut flakes, curry powder, and salt, and roast for another three to five minutes to lightly toast the coconut.
Cayenne Maple-Glazed Pecans
- Preheat oven to 350 degrees F.
- Toss the pecans in the olive oil and roast on a sheet tray for six to eight minutes.
- Toss with the maple syrup, cayenne pepper, and salt, and roast for another five to seven minutes to glaze the nuts.
Wasabi-Roasted Almonds
- Preheat oven to 350 degrees F.
- Melt the coconut oil on a sheet tray in the oven and then toss the almonds in the oil.
- Roast for eight to 12 minutes until fragrant, and toss with the wasabi powder, sugar, and salt.
This was excerpted from “Celebrate! A Holiday Party Menu” which was published in Experience Life magazine.