Hello, my name is Melanie and I’m a snacker. I feel like there should be a support group for people like me. If I don’t have a little nosh, I’m completely ravenous during the next meal and I’ll eat everything in sight. Snacks are essential.
But snacks aren’t as easy as they might be for the glutinous. I can’t just grab a granola bar and call it a day. But that’s where nature comes in, nature’s granola bar is nuts! And I eat a lot of ’em. But lately I’ve been wanting a way to spice things up. The old, raw nut routine wasn’t cutting it anymore. I’ve also been on a low sugar kick lately, so I didn’t want to just douse them in cinnamon sugar like most holiday nuts and call it a day. Although, that would probably be delicious. And yes, I’m already talking about the holidays. Don’t act like you haven’t been mentally adding everything in Target to your wish list already. WE ALL DO IT.
Here’s the recipe for Low Sugar, Holiday Nuts
1 tbsp coconut oil
1/2 cup raw, unsalted cashews
3/4 cup raw, unsalted pecans
1 tsp cinnamon
1/4 tsp cardamom
1 tsp maple syrup
Melt the coconut oil over low heat. I used a cast iron skillet, but you could probably get away with any kind of skillet. I just think cast iron makes everything taste better. Ok, so once you’ve got the coconut oil melted, toss in the cashews and pecans, cinnamon and cardamon. Stir frequently and toast until tan. I always like toasting cashews because they’re light in color and you can tell when they are done. It’s nature’s timer. When everything looks nice and toasty, add the maple syrup, give it a good stir and just a little more toast to caramelize the syrup. Finish with a healthy dose of sea salt.
Confession: I ate this whole plate. Worth it.