Sweet + Salty PARTY NUTS!

Sometimes I walk past those semi-dirty looking NYC street nut vendors and I wanna stop, but I say resist - Tina - resist. Lord knows what’s in those nuts and, let’s face it, they smell much better than they actually taste. Bored of your same old same old mixed nut? You can feel super about this combo of molasses (a great low GI sweetener) and maple syrup (way lower in fructose than agave and with greater health benefits too) in this cinnamon spiced nut topped with flaked unsweetened coconut and non-pareils. Take that, street corner nut man with not so tasty temptations!

I've become a big fan of making spiced nuts and many of my high texture sweet treats as my best friend Susana lost her sense of smell and taste. At age 38 she has something called anosmia which is a rare disorder where people fully or partially lose their sense of smell, which also impacts taste. Su is hauling through this like a champion, but I live and love to feed so I'm trying my best to make snacks with many mouth feels and sweet/salty combos in hopes that she enjoys her food once in a while.

This one's for you, mi amor. And Guillermo because I know he loves those NYC street vendor nuts.



  • 1 ½ cups Mixed nuts

  • 2 T. Molasses

  • 2 T. Maple syrup

  • 1 tsp. Coconut oil

  • 2 tsp. Cinnamon

  • 1 tsp. Salt

  • 2 T. flaked or fine unsweetened coconut

  • 1-2 T. of non-pareils


  • Place all ingredients in a large pan over a medium low flame and toss

  • To coat, allow to cook for 5-7 minutes until nuts are fragrant and begin to

  • Remove from heat, toss with coconut and non-pareils

  • Place on wax paper, foil or silicone mat to cool. Store in the refrigerator in an airtight container

tina corrado