1 tablespoon coconut sugar
1 tablespoon Garam Masala Spice Blend (page 25), or store-bought
1 teaspoon kosher salt or coarsely ground sea salt
1 ⁄ 2 teaspoon ground allspice
3 cups shelled whole walnuts
2 tablespoons extra-virgin avocado oil
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Combine coconut sugar, spice blend, salt, and allspice in a small bowl and set aside.
Arrange walnuts in one layer on the prepared baking sheet. Drizzle oil over them and toss to coat. Sprinkle seasoning mixture over them and again spread the nuts out in one layer on the baking sheet.
Bake for 4 minutes. Stir and spread out in one layer, return to oven, and bake for 3 minutes, or until lightly browned.
Spiced walnuts keep in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
YOU’VE GOT OPTIONS
Any nut—almonds, pecans, cashews, pistachios, any nut—will work in this recipe.
Makes 3 Cups
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.