Holiday Spiced Slow Roasted Nuts

Grain Free. Paleo. Vegan. Perfect Holiday Snack.

Let's be honest, the holiday season can fill you with lots of empty calories really quickly. Everywhere you turn someone is offering you baked goods, candy, decadent snacks, and more. That's why we wanted to give you a nutrient dense, protein packed holiday snack that you can carry with you or serve at your next holiday gathering. This snack will fill you up and keep you satisfied so you are less temped to munch, munch, munch away at other holiday snacks and treats. 

Save your calories for the main meal and try this is a super simple recipe that takes no time at all. Use your favorite combination of nuts and alter the spices to suit your tastes. You can keep these in an airtight container or baggie in your purse or bag for a great on-the-go snack. Store nuts in an airtight container for up to 2 weeks on the counter top. Looking for more clean, delicious holiday recipe ideas?  Check out our Holiday Anti-Inflammatory Diet Cookbook, over 24 amazing holiday recipes plus a "Holiday Meal Game Plan". 

Holiday Spiced Slow Roasted Nuts (PRINT RECIPE)
Makes 3 cups/12 servings

Ingredients:
1 large egg white, whisked until foamy*
2 tablespoons coconut palm sugar
1 teaspoon salt
½ teaspoon chili powder
¼ teaspoon all spice
½ teaspoon ground cumin
1/8  teaspoon cayenne
3 cups raw nuts of choice like: almonds, cashews, pecans, walnuts, or Brazil nuts

Directions:

1. Preheat oven to 300 degrees and line a large rimmed baking sheet with parchment paper.
2. In a small bowl combine salt, chili powder, all spice, ground cumin, and cayenne.
3. Place nuts in a large bowl, then pour egg white over nuts and mix well to combine.
4. Add the spice mixture to the nuts and mix again until nuts are well coated, then pour the nuts onto your prepared baking sheet and spread out into a single layer.
5. Roast in oven for 15 minutes.
6. Pull baking sheet out, toss the nuts, then spread them back out into a single layer again.
7. Place back in the oven for an additional 10 minutes.
8. Remove, allow to cool, and enjoy!

*You can substitute oil instead of egg white here if you are sensitive to eggs: red palm oil or coconut oil would both work well. 

GO NUTS!!!
~Billie & Jen