Way too fattening!
I hear this statement all the time from weight watching folks, and I get it – I really do.
It’s true that all nuts pack a whollop of calories in a tiny little package, but you won’t see me turn them down.
A handful of nuts in a ziplock bag is the perfect snack. Those crunchy little nuggets of gold are loaded with healthy fats, fiber and antioxidants, and ultimately satisfying when hunger pangs hit.
When Tropical Traditions sent me a jar of their Gold Label coconut oil, I knew the cashews and tiny bits of dried papaya I had in my pantry were destined for a roasted nuts recipe. I tossed the cashews into a bowl with melted coconut oil, honey, cinnamon and a pinch of cayenne to give them a mellow kick. Then I roasted them until their nutty fragrance filled the air, and my husband was pacing the kitchen looking for a bite.
When handfuls of dried papaya were added to the mix, I had sweet with heat – always a pleasing combination!
I’m not new to the use of coconut oil. You’ll find it right alongside the olive oil in my pantry. Depending on the dish I’m building, I’ll reach for either one.
When it comes to the debate on the health benefits of coconut oil, after reading many an article from trusted resources, I’m convinced that it’s a healthy alternative. (Check out this well-written article from the New York Times if you’re looking for an unbiased review of the benefits of coconut oil.)
Tropical Traditions Gold Label coconut oil is a certified organic coconut oil that I found to be creamy, but without a strong coconut flavor. I don’t want my foods to have an overpowering coconut taste.
Thank you to Tropical Traditions for sharing their product with me. As you can see, I’ll put it to good use.
Happy, healthy cooking!
- 1 tablespoon Tropical Traditions Coconut Oil
- 1 teaspoon cinnamon
- 1 pinch cayenne pepper, two if you like heat
- 1 tablespoon honey
- 4 cups raw cashews
- 1 cup diced dried papaya, or any dried fruit
- Preheat the oven to 450 degrees and take out a nonstick cookie sheet. You can line it with parchment paper, or very light coat with olive oil.
- Heat coconut oil, cinnamon, cayenne pepper and honey in a medium microwave safe bowl. Heat for 30 seconds until oil melts, then add nuts and toss to coat.
- Spread out on a cookie sheet and lightly sprinkle with sea salt.
- Bake stirring frequently to keep from burning for 10 - 20 minutes until nut start to toast. Remove and cool. Toss with fruit and seal in a container for future snacking.
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.