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Pizza Flavored Roasted Nuts

Updated: Apr 14, 2020



Mindless eating and grazing is rampant in my house and I’m always trying out recipes that meet a ‘snack’ need that’s also healthy, and these pizza flavored nuts always hit the spot and appeal to everyone in the family. See what you have in your pantry and fridge and sub out the cashews, pecans and walnuts for any nut of your choice. I used almonds in my nut mix (see pic below) but found that they took longer to roast and crisp up than the other nuts, so next time I’ll either skip them or roast a batch of pizza almonds on their own. Ideally, adding nutritional yeast to the nuts conveys a deeper umami-like flavor than cheese, but when I came to make the nuts, I found out that I was out of nutritional yeast (I like to sprinkle it on freshly popped popcorn and add it to salad dressings) so I used grated Pecorino Romano cheese and was happy with the last minute sub. Dried Italian tomatoes (not in oil, finely chopped, and added after the nuts are roasted) also really bump up the flavor of the nuts and give them an even more pizza-like flavor, but if you don’t have any, then ketchup or tomato paste, will do the trick.


Pizza Roasted Flavored Nuts

Enough for 4-6 people

Prep Level: Easy


Ingredients:

1 cup cashews

½ cup almonds

½ cup walnuts

1 cup pecans

2 tablespoons ketchup

2 tablespoons finely grated Pecorino or Parmesan cheese (or 1 tablespoon nutritional yeast)

1 teaspoon lemon pepper seasoning (I like Kinder’s Organic Cracked Pepper and lemon Seasoning)

½ teaspoon dried oregano

½ teaspoon paprika

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon honey

½ teaspoon brown sugar

½ teaspoon salt

1 ½ tablespoons avocado oil (or any neutral oil)


How To:

Heat oven to 350 F. In a mixing bowl, add all the ingredients except the nuts. With a fork or whisk, mix everything till combined. Add the nuts to the bowl and try to coat them well with the seasoning. Line a baking sheet with parchment paper and spread the nuts out as much as you can. Bake for 10 minutes taking out the baking sheet to mix the nuts. Bake for another 5-10 minutes. Let them cool completely before storing in a tight (not airtight) container.

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