Currently I am missing my beloved tortilla chips (hello New Years Eating Plan), so I wanted to make a healthy, crunchy snack to have on hand. I made a version of these Sweet and Salty Herb Roasted Nuts in the past, but they had butter and brown sugar. This version is healthier and fits a paleo diet. I used coconut oil and pure maple syrup as substitutes, and I also added fresh thyme. If you’d prefer a less spicy version, use less cayenne pepper.
Warning: these roasted cashews and almonds are addicting!
I also made a cheese tray for a New Year’s Eve gathering, and included these. By the way, I am kind of addicted to making cheese trays (unless I am eating dairy-free). I have a blog post with tons of tips on how to put together a perfect cheese platter. Adding these roasted nuts to the mix adds a variety of texture and flavor.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cups
|
- 2 cups raw almonds
- 2 cups raw cashews
- 2 Tbsp coconut oil
- 1 Tbsp fresh thyme
- 2 Tbsp fresh rosemary chopped
- 2 Tbsp maple syrup
- 2 1/2 tsp kosher salt
- 1/2-3/4 tsp cayenne pepper
Ingredients
|
|
- Heat oven to 375. Toss almonds and cashews together in a large pan. Roast for 10-12 minutes.
- While the nuts are cooking, melt the coconut oil. Add the rosemary, thyme, salt, maple syrup, and cayenne to the oil and mix well.
- When the nuts are finished, remove from the oven, and immediately pour the coconut oil and spice mixture over the nuts. Toss well until the almonds and cashews are evenly coated.
- These can be served warm, or eaten later at room temperature. Store in a tightly sealed container.
That cheese platter seriously has me drooling omg. I could live off of that!! YUM!
Haha, same here! I’m not eating cheese now, so that was a good way to go out with a bang before this eating plan.