Rosemary & Spice Mixed Nuts and Curry Coconut Slow Roasted Nuts ~ Two recipes which are quite easy to prepare take the guess work of ‘What To Serve Guests with Drinks.’
Great for snacking too! Just the right touch of sweet and heat.
These two recipes will be a hit at any party – think of wrapping them up creatively and give as a house warming or hostess gift!
Rosemary & Spice Mixed Nuts:
Pecans, Walnuts, Almonds and Brazil Nuts are roasted in a slow oven until fragrant and lightly golden. Kissed with fresh rosemary and a hints of a sweet-salty flavor. No overwhelming flavors, all complement each other.
The method: warm extra virgin olive oil with chopped rosemary leaves, and seasonings ~ maple syrup, ancho chile powder, (or your favorite chili seasoning) coconut palm sugar and sea salt. Give a big stir to get the flavors blending and add the mixed nuts. Choose the nuts you like best, I think this is a terrific assortment.
Place on a parchment lined rimmed baking pan and cook in a slow 300 degree oven until golden and crispy. The low oven lets the nuts develop color slowly without burning. Total cooking time is 30 minutes.
Curry Coconut Slow Roasted Nuts:
Raw cashews are soaked for 1 1/2 hours. The soaking process neutralizes the phytates and enzyme inhibitors that make nuts and seeds hard to digest. When the inhibitors are not neutralized before you eat them, it can mean a tummy ache for some people.
Heat coconut oil in a large skillet then add the sweet and savory seasonings: curry powder, ginger, cinnamon, cumin, smoked paprika, pink sea salt, coconut nectar and coconut palm sugar. Add the dried, soaked cashews with the unsweetened shredded coconut and toss.
Place on a parchment lined rimmed baking pan and cook in a slow 250 degree oven until golden and crispy. The low oven lets the nuts develop color slowly without burning (hint: coconut can burn quickly.) These will cook a little longer – between 45 minutes and one hour.