Nuts are a great snack. They are plant based, all natural and high in protein and heart healthy fats. That is until a commercial company gets ahold of them.
When I began my Whole 30 quest a couple of months ago, I became a stickler for reading labels on anything that had them. While most of the food I eat doesn’t come in a package, nuts are a whole food that typically does. When companies roast nuts, they add oil to them. Planter’s, one of the largest commercial nut companies adds peanut and/or cottonseed oil to thier nuts, as well as salt. Since legumes (peanuts and peanut oil) are off limits, as is cottonseed oil on Whole 30 and Paleo, I decided to roast my own.
Everyone I share my freshly roasted nuts with loves them. Nuts are already high in healthy unsaturated fats and don’t require any extra oil when roasted. By roasting them “naked” the flavor of the nut is enhanced, and not over powered by the flavor of the aditives. They are so easy to make, that there really isn’t a good reason to buy those cans again.
How To Roast Nuts:
Heat the oven to 350 degrees*. Spread the nuts (I love cashews!) in an even layer on a baking sheet with sides. Roast in the oven for about 5 minutes, and shake the pan or stir the nuts to redistribute them. The nuts on the edges of the pan will brown much more quickly than those in the middle. Continue to roast the nuts until they are an even light brown color, and begin to release a delicous “nutty” smell. They will likely take about 10-12 minutes, but could take longer or shorter, so keep an eye on them. Beware; once they start to color, they brown very quickly! Remove from the oven and cool before enjoying.
Store in a glass jar after cooling.
*Smaller or more dense nuts may benefit from a slightly cooler oven temperature. If you are roasting pine nuts, for example, use a 300 or 325 degree oven, and watch them carefully.Time may vary due to the size and density of the nuts.
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