I’m in school right now, and it’s not the kind of school where you have class two hours a day and then go home and work on your thesis in your pjs. I’m in boot camp-style school. I go to class from 9-5 Monday – Friday, work on projects after the school day ends and build a portfolio on the weekends. I go to networking events, and work on group projects. Not that I’m complaining, I love it, but it’s hard. I get pretty grumpy. I want to eat potato chips all day long to cope with the stress. I might have the occasional break down (or seven). So, to fight off the urge to eat cake, beer and Cheetos, I made a big batch of these sea salt and vanilla toasted nuts over the weekend and packed them for class. They are full of brain food (Walnuts! Pecans! Quinoa, oh my!) and satisfy the cravings for both sweet and savory.
Ingredients
1 cup each of raw, unsalted pecans, walnuts and cashews.
1 tablespoon honey
1 tablespoon agave nectar
2 tablespoons quinoa
1 teaspoon vanilla
2 teaspoons sea salt
1 tablespoon turbinado sugar
Directions
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Combine honey, agave, vanilla, salt and sugar together in large bowl. I know what you’re thinking, “that’s so much salt, it’s must be a typo.” It’s not a typo. It’s great. This is three cups of nuts people. Just make sure you start with the unsalted variety.
Add in the quinoa and nuts.
Stir until everything is well coated.
Spread into a single layer on your pre lined baking sheet.
Bake for 25 – 30 minutes, stirring occasionally.
Let cool before serving.