These toasted Brazil nuts are smoky and sweet, tangy and spicy (pictured in the photo on page 110, top). Brazil nuts are known for being the best source in the world for selenium, a trace mineral essential to good health. This recipe is simple and very easy to make, and perfect to serve as an appetizer along with our Double-Roasted Maple-Spiced Hazelnuts (page 111) and Coconut-Curry Cashews (facing page). Let them cool completely before you store them in an airtight container. They are best consumed within a week. —MAREA
Makes 2 cups/260 g
2 cups/260 g raw unsalted Brazil nuts, cut in half widthwise
1 tbsp fresh lime juice
21/2 tsp maple syrup
1 tsp olive oil
3/4 tsp pure ground chipotle chile
1/4 tsp salt
Set a rack in the middle of the oven and preheat it to 325°F/165°C/gas 3. Cover a baking sheet with parchment paper.
In a medium bowl, using your hands or two large spoons, thoroughly mix the Brazil nuts, lime juice, maple syrup, olive oil, chipotle, and salt together.
Spread the nuts out evenly on the baking sheet and bake for 5 minutes. Remove and stir and then return them to the oven for an additional 10 to 15 minutes, until the nuts are golden brown.
Allow the nuts to cool completely before serving. Store cooled nuts in an airtight container for up to 1 week.
1/4 CUP/40 G: CALORIES: 240 | FAT: 24G | CARBS: 6G | PROTEIN: 5G | SODIUM: 75MG | THIAMIN: 15% | COPPER: 30% | PHOSPHORUS: 25% | MAGNESIUM: 35%