About 7 months ago now, we bought bulk bags of raw almonds, cashews and peanuts. And I do mean bulk. I think they were 50 lb increments? It was a lot. Is a lot. Still have… a lot.
At the beginning of the year, the raw nuts were fine. Grab a handful here, put a couple cups in trail mix there..yum.
Now, it’s getting harder and harder to want another raw peanut.
Before our trip last month, I threw this together to mix it up a bit. The result was a not-too-sweet mixture with just enough flavor to make it different. I’m trying to remember the exacts, but as always when I’m cooking, it’s all to taste and to how it looks. Let me know how it goes, and we can tweak it together!
Honey-Toasted Mixed Nuts Recipe
4-5 cups of raw nuts. I used peanuts and almonds.
1-1.5 cups honey or agave nectar
1-2 tbsp butter or coconut oil. I used Earth Balance Margarine.
A couple of dashes of cinnamon
Preheat your oven to 375. Mix the honey, butter and cinnamon together in a bowl. Pour over the nuts in a bigger bowl and stir to coat.
Spread onto a greased cookie sheet (or two). You want them to be as spread out as possible.
Cook for probably 30 minutes, checking every 10 or so and stirring as necessary. Ultimately you want them to get golden brown all over.
Let them cool before you eat them. They’ll get less sticky and more shiny as they cool.