Can I say these nuts are addictive? They’re so crunchy, sweet, and spicy that it’s almost impossible to stop eating them! Easy to make and nutritious as well, you’ll love this simple recipe and make it part of your entertaining menu for sure. Serve them with sliced apples and pears for a full umami experience. If you’ve got friends and family who aren’t vegan, and you want to make a variety of snacks that would serve as a cheese and meat hors d’oeuvres substitute, these do the trick. Serve them alongside your best hummus, mushroom paté, and other savory snacks and everyone will be happy.
You can make them with a variety of nuts, or even just one kind. Almonds alone make a great choice. These keep very well in an airtight container, but they won’t last long once you taste them! Just choose your favorite nuts, spread them out on a baking sheet lined with parchment paper, and bake them for 8 minutes. Take care not to burn them, especially if you are using pecans and/or walnuts. They should smell roasted but not burnt.
While the nuts are roasting, in a large bowl mix together tamari, maple syrup, and cayenne. Pour the hot roasted nuts into the bowl and stir well to combine. Put the nuts back onto the parchment paper and roast again, stirring a few times. When they’re done, they’re transformed into a gorgeous mess of shiny, sweet, deeply colored nuts. Let them cool a bit before eating, though it’s hard to wait!
When the nuts are cool, put them in an airtight container, leaving some of the nuts in clusters. It’s okay if they’re a bit sticky; they will dry out as they cool. They’re a perfect addition to a brunch.
Sweet & Spicy Mixed Nuts
Prep
Cook
Total
Use a variety of nuts to make this delicious snack.
Ingredients
- 3 cups raw mixed nuts: almonds, walnuts, cashews, pecans, hazelnuts, your choice
- 3 tablespoons maple syrup
- 3 tablespoons low sodium tamari
- 1 teaspoon cayenne
Instructions
Preheat your oven to 325 degrees F. Line a large baking sheet (with edges) with parchment paper, letting the edges of the paper hang over slightly. This will enable you to pick up the hot nuts and put them into the bowl. Spread out the nuts in a single layer on the paper. Bake the nuts for 8 minutes (if you are using pecans, make sure you don't bake for longer or they will burn).
In a large bowl, mix the tamari, maple syrup, and cayenne. Pick up the long edges of the parchment paper carefully with the nuts and tip the nuts into the liquid. They will sizzle a bit. Put the parchment paper back on the tray, pour the nuts and the extra liquid onto the paper, and again spread the nuts out in a single layer. Try to distribute the extra liquid evenly.
Put the nuts back into the oven and bake for 8 minutes. Take out the tray and stir them gently with a spatula. Put the nuts back into the oven for another 8 minutes. Remove the tray from the oven and let the nuts cool. Break apart into clusters and store in an airtight container.
Notes
This recipe works well with any combination of nuts, but watch for different baking times, especially if you are using pecans and/or walnuts. They roast quicker than almonds and cashews and tend to burn if your oven is too hot or you bake them for too long. I've made this with all almonds and it's great. Use whole nuts, not pieces, for best results.
Courses appetizer
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