Friendly Food Snobs

Sweet + Salty Roasted Cocktail Nuts

sweet-salty-roasted-cocktail-nuts-1 sweet-salty-roasted-cocktail-nuts-1

The recipe was inspired by perfect cocktail nuts I ate watching the sun go down on a surfing trip to San Jose del Cabo. [Sidebar: Cabo is a gorgeous and special place to visit if you can. I used to live in BC before calling Toronto home, and all the sailing and surfing and delicious food reminds me of that peaceful west coast way of life].

The best place to eat is a little farm to table oasis in the dessert called Flora Farms. Neil and I told each other stories, sipped California wine and hibiscus martinis while waiting for our table and inhaled munched on these cocktail nuts. Sweet and smoky and salty. They are divine.

When suitcases were long unpacked back in Toronto I began dreaming of these nuts. . Recipes from travels are some of my favourites because they evoke great memories.

sweet + salty roasted cocktail nuts

Ingredients:
3 cups of nuts (1 cup each unsalted almonds, cashews, pepita seeds)
½ cup maple syrup
½ tablespoon fleur de sel
¼ tsp each chipotle powder and chili powder (less chili if you don’t like spice at all, but these really aren’t too spicy)
a few turns fresh ground black pepper

Heat oven to 325 degrees. Mix everything together. It’s sticky business and I find it easiest to use a spatula and stainless steel bowl. Tumble onto a parchment paper lined baking sheet. Bake 10-12 mins just until cashews start to brown. Give the pan a shake and stir halfway through. Let cool on the pan. If stuck together, break up to form delicious little clusters. Highly addictive with a cold drink in hand. Store sealed in a container for up to two weeks. Taste even better the second day.

coconut peanut butter protein balls

coconut peanut butter protein balls
Coconut Peanut Butter Power Balls
Coconut Peanut Butter Power Balls

Small, raw and delicious. These little balls are packed with goodness, flavour and protein. I like to store them in the freezer to nibble on when craving something sweet. 15 minutes to make from start to finish…the hardest part is waiting for them to set in the fridge or freezer. These are a staple made at least twice a month in our house. Hope you like them as much as we do.

coconut peanut butter protein balls

Ingredients:
6 medjool dates chopped
½ cup chopped walnuts
3 tablespoons cacao nibs
pinch sea salt
½ teaspoon cinnamon
2 tablespoons maple syrup (or omit to make less sweet)
3 heaping tablespoons peanut butter or any nut butter
1 heaping tablespoon goji berries
1/2 cup shredded unsweetened coconut for rolling

Combine everything in a bowl. Wet your hands and form small balls. Roll in the shredded coconut. Let set in the fridge or freezer for 1 hour before eating. Makes 12.

 

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