Sweet Roasted Nuts
These sweet nuts make a great snack. Or coarsely chop and sprinkle on yogurt, cereal, or ice cream. You can even add these to salads.
These sweet nuts make a great snack. Or coarsely chop and sprinkle on yogurt, cereal, or ice cream. You can even add these to salads.
- Carbohydrate 0.4330453125 g
- Cholesterol 0 mg
- Fat 1.15254926853398 g
- Fiber 0.281306243062019 g
- Protein 0.023375625 g
- Saturated Fat 0.985583893844392 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.20821875 mg
- Sugar 0.151739069437981 g
- Trans Fat 0.0736844477810047 g
- Calories 11 calories
Step-by-step
- Preheat oven to 300 F.
- Toss nuts and coconut oil together to coat.
- Place cinnamon, clove, ginger, and Xylosweet in a medium bowl and stir to combine. Add nuts and toss to coat evenly.
- Spread on a baking sheet and bake until nuts just begin to brown, about 20 minutes.
Visual cues dictate success when roasting nuts because high oil content causes rapid burning once the threshold is crossed. Pull the baking sheet from the 300 F oven the moment the natural aroma sharpens and the edges turn a shade darker, typically around the twenty-minute mark. Leaving the pan in the heat for even sixty seconds past this point oxidizes the delicate surface fats, introducing acrid notes that ruin the spices.
Coating raw fats requires minimal fat to act as a thermal conductor rather than a deep-frying medium. One teaspoon of coconut oil is sufficient for a single cup of nuts because excess liquid creates steam rather than a dry roast, preventing the spices from adhering cleanly. Massage the oil thoroughly into every crevice before adding the dry mixture so the cinnamon and ginger stick uniformly.
Dry spices burn quickly under direct radiant heat, which dictates the strict layering order used here. Mixing the ground cinnamon, clove, ginger, and sweetener in a separate bowl before introduction ensures the powdered ingredients distribute evenly without clumping on damp spots. Spreading the coated pieces in a single layer on the baking sheet prevents steaming and guarantees uniform heat transfer across every piece.
Multiplying this formulation for larger batches requires careful attention to pan crowding and airflow. Doubling or tripling the quantity means dividing the mixture across multiple baking sheets rather than piling them high, because stacked pieces trap moisture and prevent crisping. Rotate the pans halfway through the cooking cycle to compensate for uneven hot spots in standard residential ovens.
