Low Iodine Chocolate-Drizzled Peanut Butter Spiced Nuts
Total time50 min
Prep time10 min
Cook time20 min
4.5(11)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the spiced nuts
- 2 cups mixed nuts (such as cashews, almonds, and pecans)
- 1 cup roasted peanuts
- 3 tbsp creamy peanut butter
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp packed light brown sugar
- 1 tbsp honey
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the chocolate drizzle
- 4 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tsp coconut oil
For serving
- flaky sea salt, for finishing (optional)
Can be omittedflaky sea salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a small saucepan over medium-low heat, combine the peanut butter, unsalted butter, brown sugar, and honey, stirring until the butter is melted and the mixture is smooth and just beginning to bubble at the edges, about 2–3 minutes. Remove from the heat and stir in the cinnamon, cumin, cayenne, and fine sea salt.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!