Wow we've had some real scorchers here in Ontario this past week. I'm glad to say that the heat wave has finally broken. I'm not really one who loves the humidity. I love hot weather, but I detest humidity and smog in heat wave style. I don't know about you, but I like being able to breath when I go outside and 42* C isn't pleasant. Eep!
There's nothing like a nice refreshing salad on those really hot days. So naturally that's exactly what I'm craving. That and smoothies :)
I found the perfect addition to my salad.
It's sweet. It's spicy...
It's also the perfect little healthy snack that takes minutes to make.
My dad really loves these too. I can get him to eat salad any day now.
This recipe was adapted from The Eat Clean Diet Cookbook 2.
Sweet n' Spicy Nuts gluten free, vegan (servings: 16 x 2 tbsp)
These nuts are a great way to mix up your regular old salad. They are sweet but have a litte kick to them from the cayenne. They also make a great pre workout snack when combined with some apple slices or pear.
2 cups of your favorite unsalted nuts (I used cashews, almonds, and pecans)
1.5 tbsp organic cane sugar
1 tsp sea salt
1/4 tsp cayenne pepper
1 tbsp molasses
- Heat a large non-stick frying pan over medium high heat. Add the nut mix to the hot dry pan, and toast, watching closely and stirring frequently, until they start to brown and smell fragrant, about 5 minutes. Remove from heat and set aside.
- In a medium sized bowl mix 1 tbsp cane sugar, sea salt and cayenne. Add the nuts and molasses to the bowl and stir well to combine. (The heat from the nuts will help the seasonings to melt and stick).
- Add remaining 1/2 tbsp cane sugar and stir again to evenly coat.
Note: these can be store in a sealed air tight container at room temperature.