Oh, yumma yumma. I love nuts. I love dry roasted, unsalted. I love cracking them from a shell. So, this is actually a bit of a deadly combo for me – maple syrup and sea salt on nuts.
This is one of those recipes that has big results for little effort – perfect for gifts. Buy some cute little jars or small, clear bags from the bulk barn, dollar stores or kitchen supply stores.
By all means, sub in pecans (great nuts for men, though higher in fat) or any other nuts you want. I always have my 3 favourite, heart-healthy and disease fighting nuts on hand (cashews, almonds & walnuts) so it’s easy for me to use these.
I add a touch of chia seeds, more for the visual, so feel free to omit (though, they are packed with nutrition).
Let the mixture cool on the cookie sheet (on a cookie rack if you have one) before putting into an air tight container. I like to give them another stir before letting them cool so that they mop up any liquid that settled on the pan during roasting.
gluten free, dairy free, paleo, vegan, soy free
300º, 25 minutes
• 2 cups raw whole almonds
• 2 cups raw walnut halves
• 2 cups raw whole cashews
• 1 tbsp chia seeds
• 3 tbsp extra virgin olive oil
• 3 tbsp amber maple syrup
•1 tsp sea salt
Combine nuts (and seeds, if using) in a bowl. Add the oil, maple syrup and salt. Stir.
Spread the mixture on a cookie sheet. I like to use a cookie sheet silicone liner as it’s naturally non-stick.
Stir the nuts about half way through roasting. I also like to stir them a few times when they are cooling out of the oven so that they pick up any of the liquid that settles on the pan during roasting.