Savory Toasted Nuts and Seeds
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Equipment
- Oven / Stovetop
Ingredients
- 1 cup of any of the following or a mix of raw almonds, walnuts, pecans, cashews, or sunflower, or pumpkin seeds
Optional ingredients
- ½ tsp of any of the following: Garlic powder, Curry powder, Onion powder, Oregano, Dill, Basil, or other dried herbs
- 1 sheet of toasted nori seaweed torn into bite sized pieces or ¼ cup toasted dulse seaweed pieces
Instructions
To prepare (oven roast - method 1)
- Preheat oven to 350 degrees
- Place nuts or seeds in a thin layer on a cookie sheet
- Bake for 10 minutes
- Toss on any seasonings you like.
To prepare (stovetop quick toast - method 2)
- Place nuts or seeds in a thin layer in a cast iron skillet, over low heat.
- Stir often, while slowly roasting seeds for about 2 minutes, nuts for slightly longer.
- Allow to get lightly brownish without burning.
- Turn off heat, toss in any of your seasoning choices.
- Cool to room temperature and then store in a glass jar or container.
For Lime Chili Pepitas
- Toast 1/4 cup of raw organic pumpkin seeds in a cast iron or stainless steel skillet until they start to making little popping sounds. Can’t eat chilis?
- Turn off the heat and squeeze the juice of 1/4 lime, and sprinkle a wee bit of Himalayan or Maldon salt on them and dash a bit of chill powder on top. No worries – the lime salt version is still amazing or try some garlic powder!