Great nut recipes for healthy snacks on the go
If you’re looking for an energy-packed snack that won’t spoil during the day or make a mess of your bag, then we have just the solution for you.
Try out some of our favourite sweet, salty and downright delicious nut recipes and enjoy healthy filling, protein-rich snacks for life on the go.
Sweet and spicy nuts
Thoroughly moreish and a great way to get a good dose of protein while feeling as though you’re eating a treat, these sweet and spicy nuts are simply lovely.
- Preheat your oven to 175 degrees C and line a couple of backing trays with foil lightly coated with cooking spray. Combine four cups of your favourite uncooked, unsalted nuts – almonds, pecans, walnuts and cashews are a great combo – in a bowl and add 1 teaspoon of salt, half a teaspoon of black pepper and a quarter of a teaspoon each of cumin and cayenne pepper. Toss until coated.
- Heat a tablespoon of butter combined with half a cup of white sugar and a quarter of a cup of water over a medium heat. Once the butter has melted, cook gently for one more minute then slowly pour the mixture over your nuts, stirring until they’re coated.
- Spread evenly over baking trays and bake for 12 minutes. Remove and mix your nuts in the mixture, which will be tackier than before. Bake for another 6 minutes or until the coating has become sticky to touch. Allow to cool before serving and dig in.
Honey nut bars
It doesn’t matter where you’re going or what you’re doing, these scrumptious bars are the perfect snack to pack.
- Preheat your oven to 175 degrees C and line a baking tray that’s roughly 8×8 inches with greaseproof paper. Roughly chop one cup of cashews, half a cup of almonds and half a cup of pecans until each is about a quarter of its original size then add to a large bowl.
- Mix with half a cup of unsweetened coconut, a teaspoon of vanilla extract, half a teaspoon of sea salt and half a teaspoon of ground ginger and stir until combined. Add half a cup of honey and fork until all of your nuts are evenly coated then press the mixture into the baking tray, pushing down to make sure you reach the corners.
- Bake for around 20 minutes then use the greaseproof paper to remove and allow to cool on a wire rack for 30 minutes. Then, you can cut into individual bars and wrap for a great snack on the go. They should last for a around a week.
When you’re looking for a savoury snacks that packs a punch, curried cashews are sure to hit the spot.
- First, preheat your oven to 130 degrees C and place your racks in the lower one third of the oven. Whisk up 6 tablespoons of lemon juice, 6 tablespoons of curry powder and four tablespoons of salt in a nice, large bowl.
- Add six cups of unsalted cashews (you can use the salted variety but if you do, omit the salt from he recipe) and toss them until they are completely coated in your curry mixture. Divide them between two baking sheets and try to separate so they are not touching too closely.
- Bake for about 45 minutes, checking and stirring every 15. Once the mixture is dry and the nuts are lightly browned, they’re ready to come out. Allow to cool then store in an airtight container until you’re ready for snacking – they should last for around three weeks.
Got some wonderfully, nutty creations to share?
Rachel - Silversurfers Assistant Editor
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