Spicy Candied Walnuts

Leslie Beck, RD See Bio

Copyright © Leslie Beck, 2015.

Leslie Beck, Registered Dietitian, is the best-selling author of 12 books on nutrition and health, writes a weekly column in The Globe and Mail, and is a regular contributor to CTV News. Based at the Medisys clinic in Toronto, Leslie offers one-on-one diet coaching, personalized meal plans and evidence-based recommendations on the use of nutritional supplements. www.lesliebeck.com

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Sweet, salty and spicy – these walnuts have it all!  And they’re an excellent source of plant-based omega-3 fats. This recipe makes a delicious and addictive cocktail snack for this season’s holiday parties.

 

1.5 cups walnut halves

1/4 cup shredded unsweetened coconut

2 tbsp honey 

1/8 tsp cayenne pepper, or to taste

pinch salt, or to taste

1/3 cup dried cranberries

 

Preheat oven to 350ºF (180ºC).

In a medium bowl, combine walnuts, coconut, honey, cayenne pepper and salt.

Spread walnut mixture onto a baking sheet and bake, turning once, for 8 to 10 minutes, or until brown and slightly crispy.

Transfer walnut mixture to a bowl to cool.  Toss with cranberries.  Store in an airtight container.

Serves 6.

Per ¼ cup serving: 251 calories, 8 g protein, 19 g total fat (2 g saturated fat), 18 g carbohydrate, 2 g fibre, 0 mg cholesterol, 59 mg sodium

 

Excellent source of: alpha linolenic acid, an omega-3 fatty acid

Good source of: magnesium

 

From Foods that Fight Disease © Leslie Beck, 2008. Reprinted by permission from Penguin Group (Canada), a division of Pearson Canada Inc.


Copyright © Leslie Beck, 2015.

Leslie Beck, Registered Dietitian, is the best-selling author of 12 books on nutrition and health, writes a weekly column in The Globe and Mail, and is a regular contributor to CTV News. Based at the Medisys clinic in Toronto, Leslie offers one-on-one diet coaching, personalized meal plans and evidence-based recommendations on the use of nutritional supplements. www.lesliebeck.com

 

 

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