Spiced nuts are a versatile food, they’re fancy enough for antipasti platters, low maintenance enough for picnics, healthy enough to top oatmeal or yogurt for a good breakfast and comforting enough for rainy day snacking curled up with a book. They are very rich so it can be nice to balance them out with some dried fruits. This version uses the traditional combination of cinnamon and nutmeg on buttery pecans and sweet almonds. Both nuts are full of healthy fats, protein, fiber, vitamin E, some B vitamins and several minerals- making them a very nutrient dense option. Roasting nuts at a lower temperature for longer helps to keep their nutrients in tact and makes them easier to digest. The refreshing citrus flavor and sweetness of dried oranges and the contrasting tartness of dried cranberries both compliment the spiced nuts and each offers high amounts of vitamin C. This vitamin is integral for wound healing and immune function and more is definitely better.
- 2 cups pecans
- 1 cup almonds
- 1 cup dried cranberries
- 1 cup dried orange slices, julienned
- ¼ cup palm or raw sugar
- 3 tablespoons water
- 2 tablespoons butter (or coconut oil for non-dairy)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Preheat oven to 300°. Place the butter, water and sugar in a medium sized pot on the stove over medium heat and stir until the butter is melted and the sugar is dissolved. Remove from heat and stir in the vanilla, cinnamon and nutmeg and then fold in the nuts and stir until they are evenly coated. Pour the nuts out onto a parchment paper lined baking sheet and bake for 20 minutes, stirring halfway through. Remove from oven and set aside to cool then add in the dried fruit and store in an airtight container.
