Anti Inflammatory Chocolate-Drizzled Cheddar Jalapeño Spiced Nuts
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Learn more →Ingredients
8 servings
For the nuts
- 2 cups raw mixed nuts (such as pecans, almonds, and cashews)
- 1 large egg white
- 1 tbsp unsalted butter, melted
Ingredient noteButter is limited on an anti-inflammatory diet because it is high in saturated fat, but the small amount (~1/3 tsp per serving) here is likely fine. If you prefer to always avoid butter, please tap it and change its rating to Red.
- ½ cup finely grated sharp cheddar cheese
Ingredient noteCheese is limited on an anti-inflammatory diet because it is high in saturated fat, but the small amount (~1 tablespoon per serving) of cheddar cheese here is likely fine. If you prefer to always avoid cheddar cheese, please tap it and change its rating to Red.
- 1 jalapeño, seeded and finely minced
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
For the chocolate drizzle
- 3 oz dark chocolate (70% cacao or higher), finely chopped
- 1 tsp coconut oil or neutral oil
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk the egg white until foamy and slightly opaque, about 30 seconds. Add the melted butter and whisk to combine.
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