So it’s the beginning of the new year and you’ve recommitted to that workout grind that you let fall by the wayside sometime in late November. You’re trying to be committed to your post-workout healthy snack, but you’re already bored with the standard options. Trail mix? Been doing that for 20+ yrs. Kale chips? Yeah, they are one of the greatest snacks known to humanity, but so delicate they will be kale crumbs by the time you pull them out of your gym locker. Popcorn? Wouldn’t risk it. Unless you’re making it yourself (check out my Chipotle Popcorn recipe) it’s probably not as healthy as you think. So, in an effort to make our standard snacking options a bit more exciting, I went straight for the plethora of raw organic nuts that Keith and I keep on hand and turned one 12 ounce bag of cashews into toasty crunchy snack. This recipe that I’ve come up provides you with some sweet, some savory, and some spice, all while giving you the healthy benefits that come with cashews and coconut oil. Hello new after-workout snack, why didn’t we meet years ago?
1 tbs raw honey
2 tbs coconut oil
2 teaspoon grated fresh ginger
1/3 teaspoon chili powder
12 oz raw unsalted cashews
3/4 teaspoon Himalayan rock salt
Preheat oven to 325 degrees.
In a small sauce pan combine coconut oil, honey, chili powder and ginger. Let heat through, until mixture starts to bubble. Remove from heat and let cool slightly.
While honey coconut oil mixture cools line a large baking sheet with foil and spread cashews on it.Pour honey coconut oil mixture on cashews and combine thoroughly.
Roast at 325 for 8 minutes. Remove from oven and stir cashews. Mixture will be sticky and very hot, so stir with caution. You will also notice that it will have reduced slightly and will adhere more to the cashews than it did when you first mixed them. Return to oven an roast for 5 additional minutes. Sprinkle with salt and stir one last time to distribute evenly.
Let cool. Once nuts are cool enough to touch remove from baking sheet & serve.
Spicy Variation: add 1/2 teaspoon finely ground red chili peppers to honey coconut oil mixture before you toss with cashews.