Fabulous on their own, these sweet, toffeelike nuts are also delicious sprinkled on salads or saut? vegetables, such as green beans, mashed sweet potatoes or squash.
- Portion size 500 servings
- Credits : Canadian Living Magazine: June 2006
- 1/4 cup liquid honey
- 1/2 teaspoon ground cinnamon
- 2 cups same-size mixed nuts (such as almonds, cashews and pecans)
- 3/4 teaspoons salt
Line rimmed baking sheet with parchment paper; grease paper. Set aside.
In large microwaveable bowl, microwave honey on low (10%) for 1 minute or until warm and liquefied. Stir in cinnamon. Add nuts and toss to coat; spread on prepared pan. Bake in 350°F (180°C) oven, stirring once, until golden and bubbly, about 15 minutes.
Transfer sheet to rack and stir; let cool completely (mixture will harden). Break up and place in bowl; toss with salt. (Make-ahead: Store in airtight container for up to 1 week.)
Nutritional facts <b>Per 2 tbsp (25 mL):</b> about
- Sodium 109 mg
- Protein 2 g
- Calories 113.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 4.0
- Folate 3.0
- Calcium 2.0