MAKES 32 SERVINGS
Company is coming for the holidays and you need something to serve quick! A cheese board is a great idea of course, but it’s nice to make something homemade to go with it that’s impressive, yet super easy. And I also like offering something that I know pretty much everyone can enjoy, like this vegan appetizer. This quick recipe is awesome because it’s flexible (you can increase or decrease the amount of nuts) and you can basically use whatever type of nuts you have on hand. Try to use unsalted, natural nuts, but if you only have salted ones, that’s fine–just skip the salt at the end.
The smoked Spanish paprika provides a savory note, but if you prefer heat, use chili powder instead. Go nuts!
2 cups mixed, unsalted nuts (I like an assortment of almonds, walnuts, pistachios and cashews)
3/4 cup pure maple syrup
1 tablespoon coconut oil
1 teaspoon orange zest
1 teaspoon ground cinnamon
1 teaspoon smoked Spanish paprika
1/4 teaspoon flaked salt, such as Maldon
1. Preheat oven to 350°. Coat a baking sheet with cooking spray or line with parchment paper, spread out nuts in an even layer and toast for 7 minutes, or until fragrant. Cool slightly.
2. Heat maple syrup over medium heat, stirring frequently; bring to a low boil for 1 minute, stir in coconut oil and orange zest, then reduce to low.
3. Add nuts to maple mixture and stir to coat. Cook for 3 minutes, then remove from heat. Prepare a parchment-lined baking sheet and set aside.
4. In the meantime, combine cinnamon and paprika in a shallow bowl. Use a slotted spoon to transfer nuts to the spice mixture; toss to coat and transfer to the prepared baking sheet. Sprinkle with the salt and let dry. Store in an airtight container for up to 10 days.