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A classic Southwestern snack, these piñon nuts are lightly tossed in oil and salt, then roasted to a perfect golden brown. Their rich, buttery, and slightly sweet flavor makes them an addictive treat or a wonderful addition to salads, pesto, and baked goods.
For 4 servings
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper for even cooking and easy cleanup.
In a small bowl, combine the raw piñon nuts, avocado oil, and fine sea salt. Toss gently with a spoon or your hands until the nuts are lightly and evenly coated.
Spread the seasoned nuts in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause them to steam rather than roast.
Roast for 6-8 minutes, shaking the pan at the 4-minute mark to ensure even browning. Watch them very closely in the last 2 minutes, as they can go from golden to burnt very quickly.
Remove from the oven as soon as they are fragrant and a light golden-brown color. Let them cool completely on the baking sheet for at least 10 minutes. They will become crispier as they cool. Serve warm or at room temperature.
A classic Southwestern snack, these piñon nuts are lightly tossed in oil and salt, then roasted to a perfect golden brown. Their rich, buttery, and slightly sweet flavor makes them an addictive treat or a wonderful addition to salads, pesto, and baked goods.
This southwest recipe takes 13 minutes to prepare and yields 4 servings. At 245.5 calories per serving with 4.79g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Add 1/4 teaspoon of chili powder or a pinch of cayenne pepper along with the salt for a spicy kick.
Toss the nuts with 1/2 teaspoon of maple syrup and a pinch of cinnamon before roasting. You may need to reduce the roasting time slightly.
After roasting, while the nuts are still warm, toss them with 1/2 teaspoon of finely chopped fresh rosemary or thyme.
Use smoked salt instead of regular sea salt, or add 1/4 teaspoon of smoked paprika to the mix before roasting.
Piñon nuts are rich in monounsaturated fats, particularly pinolenic acid, which helps lower bad LDL cholesterol levels and supports overall cardiovascular health.
They are an excellent source of magnesium, which is vital for bone health and energy production, as well as zinc for immune function and vitamin E, a powerful antioxidant.
The combination of protein, healthy fats, and iron in piñon nuts provides a sustained energy boost, making them a perfect nutrient-dense snack.
The fatty acids in piñon nuts can help trigger the release of hormones that signal fullness, potentially aiding in appetite suppression and weight management when eaten in moderation.
One serving (1/4 cup) of these Roasted Piñon Nuts contains approximately 225 calories, primarily from healthy fats and protein.
Yes, in moderation. Piñon nuts are a great source of heart-healthy monounsaturated fats, protein, magnesium, zinc, and vitamin E. Their high calorie and fat content means portion control is key.
Absolutely. Place the nuts in a dry, heavy-bottomed skillet over medium-low heat. Toast, stirring frequently, for 3-5 minutes until fragrant and golden. Remove from heat immediately and toss with oil and salt.
Bitterness can occur for two main reasons: the nuts were over-roasted, or the raw nuts were rancid before cooking. Piñon nuts have a high oil content and can go bad if not stored properly. Always taste a raw nut before roasting a whole batch.
Use your senses! They are done when they release a rich, nutty aroma and turn a light golden-brown color. Pull them from the oven just as they start to color, as they will continue to cook from residual heat on the pan.
This recipe goes great with these complete meals
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