Roasted Honey Cinnamon Nuts
This recipe makes 2 cups servings
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 |
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.
Ingredients
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.)
Source : Canadian Living Magazine: June 2006
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