A new year. There’s new hope, great potential and an opportunity to change things up, or continue the good stuff. It’s so refreshing. Just eat it up. And maybe spice it up.
Here’s a recipe to spice up your life a bit and it works with any nut or seed, or combination of both. I use cashews, but feel free to swap in your favorite nut or seed, or some combination. If you’re avoiding spices with heat, you can easily eliminate the cayenne pepper from this recipe.
Spiced Cashews
This recipe makes about 3 cups of nuts, and each serving is 1/4 cup.
Servings: 12 servings
Calories: 198kcal
Ingredients
- 1/4 cup maple syrup or honey
- 1 teaspoon chili powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper optional for some heat
- 3 cups unsalted raw cashews
Instructions
- Preheat your oven to 325°F/165°C.
- Cover a baking sheet with parchment paper or other non-stick baking surface.
- Combine all the ingredients in a bowl and blend until the cashews are well coated.
- Spread the cashews out across the parchment lined baking sheet in a single layer.
- Bake for 12 minutes, or until they begin to brown.
- Cool and store in a sealed container for a few weeks.
Nutrition
Calories: 198kcal | Carbohydrates: 15g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 104mg | Potassium: 231mg | Fiber: 1g | Sugar: 6g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg
This recipe looked so wonderful that I had to try it! I did not want the sugar from the maple syrup so I substituted Orange Almond flavored coconut oil and I added raw almonds to the mix. It turned out really well!! I mix it with dried cherries for a sweet trail mix with a kick!
Thanks for all your recipes!
Thanks Katrina. What a great idea – a spicy trail mix. Yum!
I truely enjoy your blog 🙂 I was diagnosed with Crohn’s at age 11…. and remember being in college with flares. I’m all grown up now, with 2 beautiful children… and a very strong character. Your son and I , are lucky to have strong and wonderful moms 🙂
Thanks, and I’m so glad your life is full of children!
Your notes about your son brought tears to my eyes. Thank you so much for sharing your and his experiences. My soon-to-be 15-year- old son is at a prep school as a boarder this year, twelve hours away. (Wonderful school and opportunity.) At home we maintain a gluten-free and mostly grain-free diet to deal with chronic asthma and allergies. Off at school, he also has struggled to find safe foods and has wavered in his allegiance to his diet protocol. He’s come down with four intense colds this fall and came home for Christmas break with a high fever. His skin, too, flares up horribly and then calms back down when he’s home and eating “clean.” They both will figure it out! Hard to stand by and watch them as they do, however.
Thanks Penny. Yes, it’s a process of maturation and discovery.
Wow these cashews look delicious. I think I want something more savory so I might omit the sweetness and just do the spices. And I agree with Levi, glad to know your son is okay.
Thanks Joshua. Hmmm. If you remove the maple syrup, you may have to use something else – maybe an egg white, so that the spices stick to the cashews. It is quite tasty. Another option is to reduce the maple syrup by half. Just wanted to add that you can probably sub the syrup with about a teaspoon of oil and then roast in the oven. They should stick – I haven’t tried it yet, but I’m going to test it soon with pumpkin seeds.
Good to hear your son is ok. The opportunity to be a camp counselor seems like a great learning and leadership opportunity.
thanks Levi. I agree!