I was reading a Well and Good article the other day and it mentioned that Brazil nuts are the new almonds. I have not had a Brazil nut in forever, but I don’t remember liking them when I was younger. I am a huge fan of almonds though. I eat a handful for a healthy snack, and I make the heck out of almond milk to go with my green smoothies; and who doesn’t I love a good almond milk latte?
According to the article, the Brazil nut can go head to head with the almond when it comes to making nut milk, pesto and vegan cheeses. This nut is packed with Vitamin E, which is a great antioxidant and helps to keep you bee-ewe-tee-full. It also contains a lot of selenium, which is hard to find in other nuts and is essential for you immune and thyroid function.
WOW, who knew!?
This got me to thinking that I should give this Brazil nut another chance. So on my way home from yoga, I picked up a small container to snack on. At first taste, I realized that I was no longer a hater of the taste and their peculiar size, which kind of resembles a half-moon. They were surprisingly creamy and had a great taste. I have yet to experiment on a Brazil nut milk, but I did take what I did not eat and played around with roasting them. Who knew that with a little Vermont maple syrup and a light sprinkle of Himalayan Sea Salt, you could turn this half-moon nut into a very addictive and healthy snack?
Check out my recipe below to see for yourself.
- 1 Cup of Brazil Nuts
- 1/2 – 1 Tsp. of Himalayan Sea Salt, or to taste
- 1.5 TBS of Maple Syrup
1. Preheat the oven to 350.
2. Put 1 cup of brazil nuts into a small bowl.
3. Add 1.5 TBS of maple syrup and mix nuts and syrup until nuts are covered.
4. Cover a cookie sheet with parchment paper, and spread out the maple syrup covered nuts onto the cookie sheet so that they are not touching.
5. Sprinkle the nuts with 1/2 Tsp. of salt and add more if needed to lightly cover all of the nuts. You can taste one at this point to help adjust the salt to your liking.
6. Roast the nuts for 7 minutes then flip, add more salt if you like, and roast the nuts for an additional 7 more minutes. Since every oven is different, start to watch them after you flip them so that they don’t burn.
7. Remove the nuts from oven and allow to cool, then eat the heck out of them.
Note: These nuts would also be amazing with some bacon salt (which is vegetarian) in place of the Himalayan Sea Salt or add some smoked paprika or cayenne in addition to the salt to add a little sass.