When ElCo came, my mom and mother-in-law both stocked our kitchen with groceries, and one snack we found in our kitchen was a package of Planter’s Flavor Grove Sea Salt and Cracked Black Pepper Cashews. They were a quick favorite of mine, but the package was small and expensive, so I invented my own recipe for sea salt and cracked black pepper nuts. Nuts are an excellent source of protein, and I try to get in a serving every day. I like to pair them with a serving of grapes or other light fruit for a midday snack.
- Whole nuts — any variety. I buy a package of salted cashews and a package of roasted and salted mixed nuts from the produce section of the grocery store.
- Olive oil
- Cracked black pepper. If you want to experiment with other seasonings, do it here.
- Sea salt
- Preheat oven to broil at 500 degrees.
- Pour nuts into a colander and rinse with cold water to clean off all pre-existing salt. Spread nuts over several paper towels to soak up excess water.
- Transfer nuts to a bowl. Drizzle with just enough olive oil to lightly coat all nuts. Stir.
- Spread nuts on a cookie sheet. Lightly sprinkle nuts with sea salt. Generously sprinkle nuts with cracked black pepper.
- Brown nuts under the broiler (middle rack) until nuts are golden brown and most of the moisture/olive oil is dried up.
- Cool on the cookie sheet before transferring them to an airtight container.
Serving Size: 1/4 cup
Calories: approximately 180, give or take a few calories to account for how much olive oil you drizzle on
“There is no love sincerer than the love of food.” — George Bernard Shaw