Pictured: almonds roasted with coconut oil and smoked salt

This recipe is rewarding in many ways. First, it’s a really easy and healthy snack food. Secondly, it’s kid-approved and easy to leave out on the counter for youthful snack attacks. Third, I get to say things like “you’ll love the taste of my nuts”.

Have you ever looked at the ingredient list on a package of commercial roasted nuts? I had some last week and I would have needed a chemistry degree to know what half of the ingredients were. I know that cornstarch and sugar have no place in my idea diet at the very least, and certainly not the MSG that was also prominent on the label.

Give my salty nuts a taste, you won’t regret it. Technically you can experiment with any oil, and any kind of salt, but I love the combination of the sweet, subtle coconut oil and the rustic scent of the smoked salt. Look for a coconut oil that actually has a slight coconut smell, as many of them have been de-scented.

4 cups nuts, unroasted, unsalted
1-2 Tbsp coconut oil
1 Tbsp smoked salt (Salish)

Preheat oven to 350 degrees. If your coconut oil is hard melt it in a microwave or on the stove. Stir the nuts in the melted oil in a bowl, and then sprinkle on the salt and toss to coat. Spread out in a large cookie sheet and bake for 8-10 minutes.

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