As the holidays get closer we are all looking for Thanksgiving ideas that are easy, quick, and don’t taste like card board…right? Oh wait…. or is that just me 😉 I am one of those people who pins recipes all over Pinterest yet never makes a thing because –> why are there so many steps to a good recipe?!? Please bring this number down to like 5 or less for folks like me who don’t have the patience to read all that. Agree? Leave me a comment if you are like me …..Or maybe you are thinking, ” Um, no Crystal. I’m the next Martha Stewart with my menus and I get my Thanksgiving ideas passed down from generations before me.” Well then if that’s the case, please invite me over to your house for dinner 7 nights a week because you and I are destined to be besties!!! Leave me a comment below if I need to plan to be at your house at a certain time for dinner tonight 😛
Back to the topic at hand —
for the non-Martha Stewarts 🙂
I have you covered!! A warm bowl of these chili spiced nuts and everyone will be thinking you have the best Thanksgivings ideas for years to come 😉
Here’s what you need…
- 1 cup raw pecan halves
- 1 cup raw pepitas
- 1 cup shelled pistachios
- 1 cup raw almonds
- 3 Tablespoons coconut oil, melted
- 3 Tablespoons coconut sugar
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- Preheat the oven to 325 degrees F. Lightly grease a rimmed baking sheet with coconut oil.
- In a large bowl combine all of the nuts with the coconut oil. Toss to coat.
- In another bowl, combine the remaining ingredients. Mix well and then sprinkle over the nuts, mixing until fully combined.
- Spread the nuts over the prepared baking sheet. Bake for 10 minutes, stir, and then bake for an additional 10 minutes until golden and toasty.
Nutritional Analysis: One serving equals: 168 calories, 14 fat, 78mg sodium, 6g carbohydrate, 3g fiber, and 5g protein.
More recipes are here!