Prep Time: 5 min

Cooking Time: 10 min

Serving Size: 3 cups

I love this recipe because there is so much flavor in such a small bite. You can use any type of nut, recently I used it with pumpkin seeds to create a tasty salad topping.

The Nuts

You can use any type of nut or seed with this recipe. If you are using a seed, use raw seeds as they’ll be roasted during the cooking process. If you’re using large raw nuts such as almonds, pecans, or walnuts, I recommend roasting them before following the recipe below to ensure good texture. This quick pan fry isn’t a substitute for roasting the nuts. If you’re using pre-roasted nuts, go ahead and follow the recipe without any additional steps!

Ingredients

1 Tbsp Olive Oil
3 Cups Nuts, Unsalted
3 Tbsp Brown Sugar
2 Tsp Chipotle Chili Powder
2 Tbsp Butter
Salt

How To

Warm the olive oil in a nonstick pan on medium high until warm. Add the nuts and toss to coat. Let the nuts begin to brown, 3 to 5 minutes depending on the seed or nut.
Add the brown sugar and mix with the nuts. Stir occasionally so that the sugar does not burn, about 3 minutes.
Add the butter and let it melt into the nuts and mix with the sugar, careful not to let the butter and sugar burn, 2 minutes.
Turn the heat down to medium. Add the chipotle powder and mix everything together. Continue to cook about 1 minute to bring out the smoky chili flavor. Turn off the heat.
Salt to taste. You want to taste the saltiness but not be overwhelmed by it.
Put the nuts on a plate or cookie sheet and spread the nuts out, they will clump a bit as they dry. Let cool completely and serve!

Serving Suggestions

This is great as a snack, a salad topping, an addition to granola, and really anything you’d like!