Maple & Five-Spice Roast Nuts
I am a snacker. If I don’t eat every few hours I start to feel very light-headed, nauseous and lacking energy. I know many people can go for longer periods of time between eating but eating every few hours is what works best for me. As I always say, when it comes to ways of eating, you have to find what works for you and your body.
Therefore, for me, snacks are always featured into my meal prep. I usually cut up some carrots, peppers, celery and/or cucumbers to store in the fridge to snack on throughout the week to enjoy with a dip, my being my roast garlic hummus just now. I always have fruit in the fruit bowl which is easy to grab, plus some of my raw bites are always on hand. Also featuring in my snack line-up are these roast nuts, which, be warned, are incredibly more- ish!
These nuts are easy to make and are great to serve as nibbles when you have friends over in addition to making a great snack. The trick to getting the nuts crispy is when they come out of the oven to allow them to cool completely before transferring them to a storage container.
Nuts make great snacks, they are a good source of dietary fat plus a number of other nutrients including vitamin E and magnesium. Additionally, nuts contain antioxidants which can help protect the body from damage from free-radicals.
-2 cups mixed raw nuts I used cashews & almonds
-2 Tbsp. Maple Syrup
-1 1/2 tsp. Chinese 5 spice powder
How To Make
Pre-heat oven to 170C/340F and line a baking sheet with parchment paper.
In a medium-sized bowl combine the nuts, maple syrup and Chinese 5-spice powder. Stirring well to ensure all nuts are coated in the maple syrup and spices.
Spread the nuts on to the prepared baking sheet in a single layer and place in the oven.
Cook for 7 minutes and then give the nuts a stir. Cook for a further 6-8 minutes until the nuts are fragrant and beginning to brown. Keep a close eye on them as they can burn quickly.
Remove the cooked nuts from the oven and allow to cool before serving.
You can store the nuts in an airtight container for up to 10 days.