Maple & Black Sesame Roasted Nuts + Us…Anew

All of a sudden food blogging feels like a pretty good idea again.
For too long it didn’t, so I didn’t.
And sure I’ve heard stories of bloggers who managed to prosper during the height of the pandemic, cranking out lock-down specialty classics left & right.
Not my way. I’m a contemplative weirdo on perpetual slow simmer.
Thanks for hanging in.

We’re a bit stripped down now, eh? Emotionally, even more so. The food follows suit.
These Maple & Black Sesame Roasted Nuts are exactly where I’m at in this moment.
Just a few ingredients you already have in the pantry; anything more feels overwrought.
Slightest hint of sweetness. Heat, optional. Salt, always.
Not quite a brittle or candied. Healthier. Easier. “Peasy-er”
Crunch without guilt.

I love these nuts as the high protein snack of champions they are. Or a willing light accompaniment to the stiff drinks & carby appetizers of the holiday season. Toasted black sesame seeds bring their beautiful, moody drama.

Try ’em. And try not to become addicted.

Maple & Black Sesame Roasted Nuts

The simplest roasted nuts with maple syrup & black sesame seeds. Not quite candied nuts. Not quite a nut brittle. This highly adaptable recipe is made without mountains of sugar and butter.

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Prep Time 2 minutes mins

Cook Time 10 minutes mins

5 minutes mins

Servings: 4

Course: Appetizer, Dessert, Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup raw nuts of choice, almonds & cashews
• 1/4 cup maple syrup
• 1/8 tsp salt
• 1/4 cup black sesame seeds

Method

 

1. Preheat oven to 350 degrees

   On a sheet pan lined in parchment paper, spread nuts in one layer.

   Drizzle with 3/4 of maple syrup. Don't mix & allow it to pool in areas.

   Sprinkle lightly with salt, then sesame seeds.

   Drizzle last bit of syrup.
2. Bake uncovered for 12-15 minutes until lightly browned.

   Allow to cool for 10 minutes before breaking into chunks.

   Store in covered container on counter or fridge.

Notes

• This "recipe" is just a basic jumping off point.  All nuts are welcome, and of course seasonings too such as cayenne, ginger, etc... 
• Honey can easily replace maple. 
  This works beautifully with any sort of maple syrup.  If you love the flavor, use a high quality syrup.  But even less pricey brands work just fine.  I even used dollar store pancake syrup in the early days of lock-down with no flavor ill affects.
• I've even made these with already roasted nuts. Simply omit salt & keep an eye on them while in oven to make sure they don't burn.

Play. Experiment.  Enjoy!