These nuts are delicious plain, as part of a trail mix, or as a topping on just about anything: salads, sweet potato casserole, or iced cakes. Wrap them in a pretty bag and give them as a gift.
1 pound nuts (I used walnuts, sliced almonds, and pecans)
1/2 cup blackstrap molasses
1/4 cup grapeseed or olive oil
2 T cinnamon or pumpkin pie spice
Toss nuts with molasses and spice. Spread evenly on a cookie sheet. (We love our aluminum Nortic Ware Half Sheet cookie sheet from Walmart. It has given me the best result and fewer ‘burn-outs’ when roasting nuts and making granola. Bake at 350 for about 15 minutes, turning once.
Sweet Potato Casserole with Roasted Nut Topping
One of our traditional holiday sides is a sweet potato casserole. The original recipe contains lots of butter, brown sugar, and cream, but I tweaked it to make it to make it less caloric—there are plenty of fat and sweetness in this simpler version.
8 large sweet potatoes, skinned
3 cups roasted nuts
1/2 cup coconut milk
3 tsp cinnamon
Skin the sweet potatoes, slice, and boil in water on the stove top until soft. Strain and mash until smooth (I use a Kitchen Aid mixer), adding coconut milk and cinnamon. Placed in a casserole dish and top with roasted nuts.
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