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  • Katherine Sims

Versatile Pan Roasted Nuts

Pan roasted nuts can be adjusted to your tastes and provide a depth of flavor that can bring a deep earthiness to dishes or snacks as well as be used as a fasting fuel. Heat 3 tablespoons of olive oil in a pan over low heat. Add 2 cups walnuts (or your favorite nut) and stir to coat. You can add salt & pepper or other flavor combinations such as cayenne pepper & cumin, cinnamon & cloves, or garlic & onion powders, depending on your tastes. Continue to stir until the nuts are heated through; the nuts will slightly darken in color. Remove from heat.


Cool completely to store the nuts in an airtight container, away from light and moisture; they'll keep for 1-2 months at room temperature and up to 6 months in the refrigerator or freezer. Toss these on salads, casseroles, desserts, or eat a few right out of the container for a quick healthy snack. You can also have 3 walnuts while fasting to help you as a fasting fuel. If you try other nuts, see our nuts chart for how many you can enjoy as a fasting fuel without breaking your fast.

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