One of the toughest parts about eating healthy is…the snacks! If you know me, you know how much I love to snack. I literally aim to bring 4 or 5 snacks with me to work because 1) I hate to be hungry and 2) I love snacks!
This is my fave recipe for roasted nuts. It’s actually adapted from a roasted nuts recipe from Giada De Laurentiis in her cookbook “Giada’s Feel Good Food”. The original recipe is amazing but one day when I was going to make the nuts, I realized I didn’t have all the ingredients. So I adapted the recipe with ingredients I did have and it turned out awesome! This just goes to show you that almost all recipes can be adapted to your favorite flavors.
I have made these roasted nuts so many times for friends and family and everybody loves them! My mother-in-law literally said “I’m nuts for your nuts!” Seriously though, these nuts are so addictive. You will definitely need some serious will power to stop eating them. Sorry in advance!
These roasted nuts are not only great right out of the oven, but they are the best on-the-go snack. They are packed with protein and have a punch of savory flavor plus a hint of spice from the ancho chili. Delish! This recipe will definitely spice up almost any combination of nuts. Just keep an eye on the nuts as they are cooking so they don’t get burnt. To balance the heat of the ancho chili, I add in some raw agave nectar so that we don’t need any additional sugar in the recipe. If you like things extra spicy, feel free to add in more ancho chili powder.
Make sure you give this recipe a try if you need a healthy snack! If you post a photo of what you make, tag me @nourish_with_renata and #nourishwithrenata on Instagram! I would love to see what you make!
A delicious blend of savory and spicy flavors take these roasted nuts to the next level! Adapted from Giada De Laurentiis' recipe for Rosemary Cashews and Sunflower seeds.
- 2 cups raw cashew nuts
- 1 cup raw almonds
- 1 large egg white
- 1/2 tsp Pink Himalayan Salt
- 3/4 tsp garlic powder
- 1.5 tbsp raw agave nectar
- 1 tbsp dried rosemary
- 1/4 tsp ancho chili powder or more if you want it spicier
Preheat the oven to 325 deg F. Spray a rimmed baking sheet with non-stick spray.
In a large bowl, whisk the egg white and salt till the mixture is foamy.
Add in the agave, rosemary, garlic powder and ancho chili powder and stir well.
Add in the cashews and almond and gently mix, till all nuts have been coated thoroughly.
Pour nut mixture on to the prepared baking sheet and spread out into an even layer.
Bake in the oven for about 15 mins then stir. Bake for another 10-15 mins till golden brown. Stir nuts as needed to prevent burning.