Curried Nuts
I had a version of these nuts back at the beginning of the year when I went on a girls trip in the Hill Country of Texas. I was immediately hooked on them!
I knew I had to get home & create my own version. With just a hint of sweetness from the low glycemic coconut sugar, to the comforting warm curry spice, everything about these nuts is just perfect. Not to mention you can make an entire batch of them in about 10 minutes so they’re easy to keep around for a healthy snack or make them for a party or family gathering.
If you’re a curry fan, these are about to become your favorite mid-day snack!
Curried Nuts
INGREDIENTS
1 cup raw pecans
1 cup raw cashews
1/2 cup raw pepitas
1 tablespoon butter or ghee, melted*
1 tablespoon coconut sugar
2 teaspoons curry powder
1 teaspoon salt
*use vegan butter if allergic to dairy
DIRECTIONS
preheat oven to 350°.
combine the nuts in a large glass or stainless bowl. (keep this out as you will need it again)
line a cookie sheet with parchment paper & spread the nuts evenly on it in a single layer.
bake nuts 8 minutes, watching closely so they don’t burn.
while the nuts are in the oven, combine coconut sugar, curry powder & salt in a small bowl & give it a stir so it’s all mixed up.
in another small bowl, melt the butter & set aside.
when the nuts come out of the oven, immediately pour them back into the large bowl. drizzle the melted butter over them, give them a quick stir, them sprinkle the seasoning mix over them & stir again.
spread the seasoned nut mixture back onto the parchment line cookie sheet & allow to cool completely.
store in a glass jar at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.