Nuts are such an easy, healthy, quick snack. They are one of my “go-to” snacks because of this very reason. I like that I don’t have to put any thought into them. I keep a variety of them around because I never know what I might be in the mood for at that particular moment.
Tiny servings of nuts can satiate your hunger by filling you with healthy fats, protein and fiber.
Here are just a few healthy tidbits about some more popular snacking nuts before I get into the Spiced Nuts recipe.
Almonds – high in calcium and vitamin #. I often use crushed almonds for “breading” on baked chicken.
Pistachios – high in potassium. I love these shelled in trail mixes or I buy them with their shells still on so that it takes me longer to eat them. That way I’m satisfied with less.
Cashews – because they are high in magnesium they help keep your blood sugar stable and your blood pressure low. These are sweet and creamy so they help me when my sweet tooth kicks in!
Pecans – rich in antioxidants they can help with your heart health. I also often add these to my oatmeal and yogurt, like walnuts.
Occasionally I like to do something fun like this recipe that I found from NYC chef Marcus Samuelsson. He is also a judge on the show “Taste”, a newer cooking show. The only change I made from the
original recipe was he used 1 Tbsp light brown sugar and I used organic coconut palm sugar.
This recipe is super easy! The nuts are great too. I love the spice with a little hint of sweet.
- 2 Tbsp olive oil
- 3/4 cup unsalted raw cashews
- 3/4 cup whole almonds
- 3/4 cup walnut halves
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp cayenne
- 1 Tbsp coconut palm sugar
Heat olive oil in a large skillet over low heat. Add cashews, almonds, walnuts, cinnamon, salt, paprika and cayenne and cook, stirring often, until nuts are fragrant and golden, 8 to 10 minutes.
Crumble sugar over nuts and cook, stirring constantly, until sugar is melted and coats nuts, about 3 minutes.
Transfer to a bowl and serve warm, or cool and store in an airtight container at room temperature for up to 1 week.
Wishing you a “nutty” day 😉