EGG-FREE, VEGETARIAN
My sister, who just so happens to be the queen of holiday parties, first introduced me to this recipe at a party we threw together. After realizing no one could stop hovering over the bowl—including myself—I immediately gave her a pen and paper and had her write down the recipe for me. Now I make these regularly to jazz up our snack options and serve them when hanging out with family or friends.
Makes about 22 servings (5½ cups; ¼ cup per serving)
Prep time: 5 minutes
Cooking time: 12 minutes
2 cups raw almonds
1½ cups raw walnut halves
1 cup raw cashews
1 cup raw pumpkin seeds
2 tablespoons coconut oil or ghee, melted
2 tablespoons finely chopped fresh rosemary
2 teaspoons raw honey
1 teaspoon sea salt
½ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1. Preheat the oven to 375°F.
2. Spread the almonds, walnuts, cashews, and pumpkin seeds in a single layer on a large baking sheet. Roast for 12 minutes. Remove from the oven and set aside.
3. In a small bowl, combine the coconut oil, rosemary, honey, salt, cayenne, and cinnamon. Pour the oil mixture over the nuts and stir with a spatula until coated.
4. Let the nuts cool completely before serving or storing. Store in an airtight container.
Change it up: Use other nuts or seeds, such as pecans or hazelnuts.