Avanti Cafe Musings: Easiest Salty & Sweet Roasted Nutz

This is a great way to use those adorable 1 oz jam, jelly and preserves jars we get in gift baskets and from fancy brunches. There are only three ingredients, virtually no time to prep and they finish themselves off in a turned off oven. I particularly like whole almonds, pecans, walnuts, cashews and pistachios for this. And you can use single nut varieties or mixed nuts as you choose. Just make sure to start w/ raw whole nut pieces. If you use peanuts, use toasted* unsalted peanuts. I like the extra strong flavor of Bragg Liquid Aminos for this, but tamari or shoyu soy sauces work well too.

Amount	Measure	Ingredient	Prep Method
1	Cup	Raw whole nuts
1	Teaspoon	Braggs liquid aminos	Or tamari or shoyu
1	Ounce	Favorite preserves or jelly

Set the oven to 325. Combine all in a glass oven proof bowl. Set the timer for 10 mins and stir once. Set the timer for 20 mins more and stir again. Spray a serving dish w/ oil spray and spread the nutz out in a single layer. It’s nice if they are sort of touching so they stick together a little. Put back into the TURNED OFF oven and allow to completely cool.

*NOTE: To toast raw peanuts, place them in a single layer on a sheet pan and toast in a 375 oven setting your timer for 5 minute intervals. When they are golden toasty brown and fragrant, they are done. Lower the oven temp to 325 to continue with the above recipe.

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