I keep posting these party-oriented recipes on Fridays in hopes that you all have exciting plans that involve food, friends, and probably football. Of course, you really don’t need all of those things in order to enjoy these nuts. While they might taste best with some beer or hard cider — or the cocktail of your choice, probably something with bourbon — they are equally as delicious eaten by yourself on the couch while watching “Cutthroat Kitchen” or whatever it is you do on Friday nights.
This entire recipe is borrowed from Angela Liddon at Oh She Glows. I wanted a good snack that was Paleo and vegan and likely to please everyone I encountered, and these smoky, spicy nuts are just the thing. You will want to open all of your windows before and during baking, unless you like all of your clothes and furniture to smell like a pit smoker, but that’s the only trick.
The toasty sesame seeds are my favorite part, but I do love how the liquid smoke and the coconut aminos turn little bits of coconut into something akin to bacon. I can hear you non-vegans rolling your eyes — no, it doesn’t taste exactly like bacon, but the coconut crisps up and gives you something like the texture, saltiness and smoke taste of cured bacon while still satisfying the PETA supporters at your party.
Put these in a Halloween-themed bowl and make them your contribution to whatever costume party you’re going to. The best part? They’re so easy that you’ll have even more time to throw together that last-second costume.
- 1 cup raw cashews
- 1 cup raw almonds
- 3/4 cup large coconut flakes (NOT sweetened or shredded coconut)
- 2 Tbsp sesame seeds
- 2 Tbsp coconut aminos (or tamari or soy sauce, depending on what you care about)
- 2 tsp maple syrup
- 1/2 tsp liquid smoke
- 1/2 tsp sea salt
- 1/2 tsp paprika (smoked, if you have it)
- 1/4 tsp cayenne pepper
- Line a baking sheet with parchment paper or foil; preheat oven to 325.
- Combine cashews, almonds, coconut and sesame seeds in a large bowl. Combine coconut aminos, maple syrup, liquid smoke, salt, paprika and cayenne in a small bowl with a fork and whisk until smooth.
- Pour the liquid over the nut mixture and stir until evenly coated. Scoop onto prepared baking sheet and spread evenly over the surface. Make sure you get all of the seeds and that awesome liquid!
- Bake on the sheet for 10 minutes; stir; bake 10 more minutes; stir; bake 10 more minutes, or until the coconut flakes are brown and crispy.
- Allow to cool. Store in an airtight container for up to a week.