How do you like your popcorn? Plain, buttered, or full on seasoned? Lately, I’ve been eating it with a (not so light) dusting of nutritional yeast and taco seasoning, and I’m going to tell you, my popcorn’s never tasted better. But then I got to thinking, why stop at popcorn? Why not nuts?
Well, I think I’m in snacking love! ♥️ The addition of agave and lime juice add a little complexity to the taco mix, and the richness of the macadamias and cashews compliment the seasonings perfectly. I just found my new goto party snack!
If you try the recipe, snap a picture and tag me @themisfitbaker on Instagram. I’d love to see! 😃
Roasted Taco Spiced Nuts
Recipe Type: snack
Makes: 3 cups (approx.)
- 1 tbsp Grapeseed Oil (or other light tasting oil)
- 1 tbsp Agave Nectar
- 1 tbsp Lime Juice
- 4 tsp Taco Seasoning*
- 4 tsp Nutritional Yeast
- 3 cup mixed Macadamia and Cashew Nuts**
Preheat oven to 325°F and line a baking sheet with parchment paper.
Stir oil, agave, and lime juice together in a bowl. Add taco seasoning and nutritional yeast, and mix until combined. Stir in nuts until well coated.
Spread nuts onto prepared baking sheet. Bake for 15 – 18 minutes, stirring them around the half way mark. Keep a close eye on them in the final minutes of baking, as they quickly go from done to burnt. They’re done when they’re fragrant and slightly golden (at this stage, they are soft, but will crisp as they cool).
Cool completely. Store in a container with a tight fitting lid.
*Taco seasonings differ as do personal preferences. Use your favourite taco seasoning. I used Club House.
**I used a mix of macadamia and cashew nuts because of their mild but rich flavours. Feel free to use just one or the other, or try it with a different nut all together.