Roasted Nuts Coated in Wild Blueberries

Sweet and crunchy wild blueberry coated roasted nuts.
By posting this roasted nuts recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.

Today is the start of the 3rd week in November. That means the countdown to Thanksgiving is quickly approachinduling the day’s family visits— I wanted to share this easy snack recipe. Roasted nuts make both a great travel snack or a healthy appetizer to leave out for your guests to enjoy. What’s the secret to these sweet and crunchy cashews? It’s the addition of the wild blueberry.

As you may remember, I love using wild blueberries in recipes like this Wild Blueberry Smoothie with Blueberry Boba or these Olympic Medal Ice Pops. Compared to the regular cultivated blueberry, they are smaller yet have a more intense flavor.

One serving of wild blueberries (1 cup) has 72% more fiber, 32% less sugar and twice the antioxidants. Ninety-nine percent of the wild blueberry crop is frozen at harvest. Locking in their taste and nutrition.  Ready to give them a try? Wild blueberries can be found in the frozen fruit section of the supermarket.

Roasted Nuts Coated in Wild Blueberries

Yield: ~1 cup

Prep Time: 3 minutes

Cook Time: 45 minutes

Total Time: 48 minutes

Sweet and crunchy wild blueberry coated roasted nuts.

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Ingredients

• 1 cup frozen wild blueberries
• 2 tablespoons maple syrup
• 1 cup raw cashews (5 oz)

Instructions

1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
2. Place wild blueberries, maple syrup and 2 tablespoons of water into a large nonstick frying pan. Bring to a boil. Reduce the heat to medium and simmer for 12-15 minutes. Occasionally mix the blueberries, mashing them slightly with the back of a wooden spoon.
3. Once most of the liquid has evaporated, add in the cashews. Cook for an additional minute while stirring to evenly coat in the blueberry mixture.
4. Spread the nuts out on a the lined baking sheet. Roast for 30 minutes. Remove from oven and cool completely. Break apart any large pieces before serving.

Nutrition Information:

Yield: 4 Serving Size: 1/4 cup
Amount Per Serving: Calories: 225Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 6mgCarbohydrates: 21gFiber: 3gSugar: 8gProtein: 6g

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