Roasted Honey Cinnamon Nuts
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.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 2 tbsp (25 mL): about | - |
| cal | 113 |
| pro | 2 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 109 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| folate | 3% |
Suggested Recipes
-
1/4 cup (50 mL) liquid honey
1/2 tsp (2 mL) ground cinnamon
2 cups (500 mL) mixed same-size nuts (such as almonds, cashews and pecans)
3/4 tsp (4 mL) salt
Preparation:
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.)
Additional Information
Source
Canadian Living Magazine: June 2006
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