I really can’t say that I intended to get this recipe up before Valentine’s Day because I didn’t think of it until the 15th. Heck, it would’ve made a great Superbowl appetizer too! Oh well, better late than never. Olympics appetizer, anyone?
You may not know this, but Eric was a squirrel in his former life. Or at least I think there’s a good chance. Any time he’s hungry for a snack you can be sure his hand will be in the jar of almonds or cashews. After demolishing the stash he says, “You might want to write almonds/cashews on the grocery list…” It’s a constant struggle to keep nuts stocked in this house, I tell you. I guess I should be happy that he enjoys a healthy snack even if he does dip into my coveted baking stash.
We usually don’t do anything too fancy for the 14th; good food tends to always make an appearance though. There’s a recipe for coconut bacon in my bonus recipe bundle and Eric thinks it’s just about the best thing going. So this weekend, I decided to make an edible gift inspired by that recipe, sneaking in his favourite nuts. I knew this spicy & smoky mix would make his head spin!
From start to finish this recipe takes less than 30 minutes, but you’d never know from the gourmet end result. The addition of large flake coconut is just divine – the coconut flakes get all crispy in the oven, adding an unexpected element to traditional roasted nuts. I don’t think I’ll make roasted nuts without flaked coconut from now on! Throw this mix into a cute jar for an easy gift that will be enjoyed by many sneaky hands.
Smoky & Spicy Nut, Sesame, and Coconut 'Bacon' Bar Nuts
Yield
3 cups
Prep time
Cook time
Total time
Intensely smoky, spicy, and toasty - this roasted nut mix is a great party appetizer. Sweet almonds and cashews are a lovely contrast to the smoky, savoury flavour of the liquid smoke, coconut aminos, smoked paprika, sea salt, and cayenne pepper. Just a warning: the smoked flavour is very strong while cooking (and after) - I suggest opening a window before beginning and putting on the range fan, if desired.
Ingredients
- 1 cup raw cashew halves
- 1 cup raw whole almonds
- 3/4 cup large-flake unsweetened coconut (not shredded coconut)
- 2 tablespoons hulled sesame seeds
- 2 tablespoons coconut aminos or low-sodium tamari
- 1/2 tablespoon pure maple syrup
- 1/2 teaspoon liquid smoke (depending on how smoky you like it)
- 1/2 teaspoon fine-grain sea salt or pink Himalayan salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Directions
- Line a large baking sheet with parchment paper. Preheat oven to 325F.
- In a large bowl, combine the cashews, almonds, coconut, and sesame seeds.
- In a small bowl, stir together the coconut aminos (or tamari), maple syrup, liquid smoke, salt, paprika, and cayenne until combined.
- Pour wet ingredients on top of the nuts and stir well with a spatula until thoroughly coated.
- With the spatula, scoop the mixture onto the prepared sheet. Use the spatula to get all the liquid and seeds off the side of the bowl and spoon it onto the nut mixture.
- Spread nuts out into a thin layer.
- Bake at 325F for 10 minutes, stir, and bake another 10 minutes, or until the coconut flakes are golden. Turn on the range fan and open a window while it bakes as the smoked aroma is powerful.
- Cool for 10 minutes on the pan. Store in a glass jar.
Tip:
Note: To make this recipe soy-free, use coconut aminos.
Nutrition Information
(click to expand)
These look delicious! I am constantly snacking on nuts so these seem like a must make! I usually stick to raw almonds, pistachios and raisins but this seems like the perfect little treat.
Ok seriously, all your recipes are too good! I can’t believe how amazing these taste and how easy it was to make!
OMG!! Gotta try these! Now I have to run out and get some liquid smoke lol !!
I made this as a gift for my dad this Christmas.
I keep picking at it bc it’s so good. At this rate, I’ll be shocked if it makes to Christmas day. Thanks for the recipe!
Wow- this was really delicious! I’ve tried several coconut bacon recipes, but this one was just perfect. My friends all loved it too. Thanks for creating this!
Hmm it seems like your website ate my first comment (it was extremely long) so I guess I’ll just sum it up what I submitted
and say, I’m thoroughly enjoying your blog. I too am an aspiring blog blogger but I’m still new to everything.
Do you have any points for novice blog writers?
I’d genuinely appreciate it.
Hey there, So sorry to hear your previous comment was gobbled up! That’s never fun.
As for blogging tips, I think enjoying the blogging process is one of the most important keys to success. If you love what you do, it really shows, and that passion can take you a long way! Especially during a creative “drought”. With so many blogs out there now, I think it’s important to find your niche, and let readers know why you are offering something unique and/or worth coming back to.
Tried this exactly as printed, fail for me, the flavors are way too overpowering. It wasn’t sweet, or spicy, the smoke and aminos overpowered everything.
Sorry to hear that, Deb! Thanks for letting me know.
Hi Angela,
Thanks for responding, I have to say my tastebuds must have been OFF the day I made these. I made them originally to take to our camping group and so when I thought they were overpowering, I was in a “do i take them or not?” decision. My husband said take them anyway so I did and put them out on the happy hour table (a day after I made them). Something must have happened overnight because all the carnivores in our group were CRAZY for them. I liked them better the next day as well, flavors mellowed out. Seriously, I brought that and another vegan appetizers and folks were like “we love this vegan stuff you bring”… So funny considering this meat-eating crowd. . So I take it back, they were a hit.!
Oh Debra, that’s so great to hear!! Interesting about the flavours mellowing out too..I bet it was the smoke flavour! It can be overpowering at times. Thanks for letting me know!
I love this recipe! I have found an amazing liquid smoke here in Australia – I order it on-line. It is called Misty Gully and I use the one called Outback Campfire. I also have made this recipe with pecans added as well. I am making a big batch right now to jar up and give as Christmas gifts. Always a hit! Thank you for all your awesome recipes Angela – I have many of them on my regular rotation in my plant-based kitchen!