Festive Sun-Dried Tomato & Pesto Puff Pastry Twist (Vegetarian)

January 3, 2016

Very Green Salad with Creamy Clementine Vinaigrette (GF, DF, Vegan, Vegetarian)

January 3, 2016

Sticky Sriracha & Maple Crusted Nuts (Vegetarian, Vegan, GF, DF, Refined Sugar Free)

January 3, 2016

Happy New Year!  Hope you all survived the holiday craziness.  I enjoyed some R & R and time with family which was great!  It’s time now to get back into healthier routines, i.e. less cookies and more smoothies and salads.  Oh and EXERCISING!  I’ve had a much needed long break from my intense workouts but now the time has come to buckle down.  The party’s over, people!  BUT, before we get into that business, let’s just make these Sticky Sriracha & Maple Crusted Nuts, okay? I’ve made them twice in the last 3 days, once for NYE and the other for a football party.  They were devoured by many on both occasions and people were begging me for the recipe in between shoving fistfuls into their mouths.  They are SUPER easy and ready in about 15-20 minutes.  Use whatever nuts you like!  It will come out great!  You may also want to try my 3 ingredient Candied Sriracha Pecans!

2 cups mixed nuts (or nut of choice)

2 T sriracha (or hot sauce)

1 T maple syrup

2 T butter (you may sub a vegan butter here if you wish)

1 T coconut sugar

Preheat oven to 350F.

In a small saucepan, melt the butter, sriracha, and maple syrup.  Stir to combine.  Pour the nuts in the pan and toss to coat.

Line a baking tray with a sheet of parchment paper for easy clean up.  Pour the nuts onto the pan and spread out evenly.  Bake for 15-20 minutes or until golden brown.  Keep an eye on them because they burn easily.  Once you remove from the oven sprinkle on the 1 T coconut sugar and toss to combine.  Let the nuts hang out at room temp until cool (about 10 minutes) and hardened.  Use in salads, on top of smoothies or just on their own!

Sticky Sriracha & Maple Crusted Nuts