Nuts
Roast



Turmeric Coconut Nuts

Preheat the oven to about 325°F. Take a handful of nuts. Hazelnuts or cashews, strongly encouraged. Give em a rough chop or keep them whole. Put them in a bowl. Melt a nice scoop of coconut oil in a small sauce pan. Once the solid has turned to liquid, pour it over the nuts. Add a pinch of salt and a bigger pinch of turmeric. Stir to coat the surface of each nut. You’ll know you used enough turmeric if the surfaces already seem more vibrant. Scoop this mix onto a baking sheet and spread them out so that they’re evenly exposed to the heat and metal surface. Place the sheet pan in the oven for about 10 minutes. More time for whole nutes. You’ll probably start to smell them just about when they’re done. But keep an eye on them, too. 
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