Plant-Based Sweet and Spicy Maple Roasted Party Nuts
A little bit of sweet, a little bit of spice…these nuts have everything nice. Flavors from cinnamon, cayenne, and chili straddle the line between sweet and savory snacking. A plant-based coating help keeps them crunchy. These are the perfect snack for parties, holiday gifting, or when you crave a crunchy treat.
Servings: 20
Calories: 163kcal
Ingredients
- 2 tablespoon egg replacer (or ground flax meal) 20g
- 4 tablespoons warm water 2 oz
- 1 tablespoon maple syrup 15mL
- 1/2 teaspoon salt
- 1 tablespoon chili powder
- 2 teaspoons cinnamon
- 1/4 teaspoon cayenne pepper add more, if you dare
- 2 cups raw unsalted cashews 8 ounces
- 1 1/2 cup raw unsalted whole pecans 6 ounces
- 1 cups raw unsalted almonds 4 ounces
Instructions
- Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper. In a large bowl, beat the egg replacer (or ground flax meal) with the warm water until frothy. Whisk in the sugar with the maple syrup, chile powder, cinnamon, and cayenne pepper. Add the cashews, almonds, and spiced sugar and toss.
- Spread out the nuts on the prepared baking sheet and bake for about 60 minutes, stirring every 20 minutes, until browned. Let the nuts cool on the baking sheet.
- Store at room temperature for up to 10 days. Store in the freezer for up to 6 months.
Notes
Yield: About 5 1/cups
Notes:
Nut Options: You can swap out the cashews and almonds for any type of raw nuts. Walnuts, pecans, and macadamia nuts all work great. Just be sure to use raw nuts. If you start with roasted nuts, they might overcook while baking for this recipe.
Nut Options: You can swap out the cashews and almonds for any type of raw nuts. Walnuts, pecans, and macadamia nuts all work great. Just be sure to use raw nuts. If you start with roasted nuts, they might overcook while baking for this recipe.