Are roasted and salted nuts too salty for you?

At this time of year my body feels like rejecting foods that are too sweet: too salty, too skinny, too big a portion…and I’m feeling lucky to have a warm belly…

But it’s really easy to roast nuts in the oven. Peanuts are easiest, though I have run out so I’ve turned to:

Roasted and Salted Hazel and Macadamia Nuts

Makes for two-three days snacking

Ingredients:

1 cup of Hazel Nuts1/2 cup of Macadamia nuts
1 tsp Coconut oil
A healthy grind of sea salt

Method:
Heat the oven to gas mark 5/190˚C/170˚ fan assisted

Put the nuts on a tray with the oil and put in the oven.
After 3 minutes – and be careful, as it’s so easy to burn this delicacy – add the oil and the amount of salt you want. A little goes a long way.

Roll or brush the tender proteinous balls around the pan with a silicon brush or spoon to coat them in coconut oil which will melt very easily.

Put them in the oven again, for another 3 minutes, or until golden brown. Leave them to cool before having them in a bowl.

Rosemary and black pepper works with this combination. Though maybe not peanuts which seem to combine well with cajun spice, or jerk spice…

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