A sweet and spicy nut mix that is perfect these mild Spring evenings, sitting on the back porch, sipping a cold beer. Traditionally these types of mixes are called “Beer Nuts”, but that doesn’t mean you have to be drinking beer. I’ll make my “Riesling Nuts” and my kids will be having “Zevia Ginger Ale Nuts”. Whatever you want to call them, them are gluten, grain, and sugar free with lots of flavor and fun. They have a sweet side and a spicy kick at the end that hangs around a minute (but the intensity can be controlled by the amount of chipotle pepper you add).
I modified a recipe from Ina Garten for a healthier version, but the original can be found HERE.
Enjoy before it gets too hot for the patio AND read all the way to the bottom for a nutty offer!
32 oz Unsalted Raw Mixed Nuts (whatever nuts you prefer)*
2 tbs Coconut Oil
2 tbs Orange Juice
4 tbs Maple Syrup Substitute (can use regular maple syrup or honey)
1 tbs Brown Sugar Substitute (or use coconut sugar)
3/4 tsp Chipotle Pepper Powder
1 tsp Sea Salt
In a large nonstick skillet, melt coconut oil. Then add juice and maple syrup. Cook a few minutes over medium heat until it starts to bubble, stirring frequently.
Stir in the remaining ingredients except salt. Mix well.
Add nuts to the mixture and cook an additional 10-15 minutes until nuts are starting to brown and mixture is sticky. (Caution: stir often to prevent burning)
Pour nuts into a single layer on parchment paper, sprinkle with salt and allow to cool completely before serving or storing.
*I buy my Raw Mixed Nuts (actually, most all of my nuts for baking, snacking, and sprouting) at Thrive Market and they are sent directly to my door. I have one too many times gotten rancid (or at least funky tasting) nuts from those big bins at the grocery store. Click HERE to find out more and get 25% Off your first order through this link.