4 Recipes for Roasted Nuts

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

1. Preheat oven to 350 degrees F.
2. Toss the almonds with olive oil and place on a sheet tray.
3. Roast for eight to 12 minutes until fragrant, then toss with salt and rosemary.

Curry-Roasted Cashews With Coconut

1. Preheat oven to 350 degrees F.
2. 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.
3. 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

1. Preheat oven to 350 degrees F.
2. Toss the pecans in the olive oil and roast on a sheet tray for six to eight minutes.
3. Toss with the maple syrup, cayenne pepper, and salt, and roast for another five to seven minutes to glaze the nuts.

Wasabi-Roasted Almonds

1. Preheat oven to 350 degrees F.
2. Melt the coconut oil on a sheet tray in the oven and then toss the almonds in the oil.
3. 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.