Spiced Pecan and Hemp Seed Clusters for Salads

By the Gracious Vegan

These nuts make any salad more special and impressive. The sweet-salty-spicy (not necessarily fiery) flavors add an outsized impact to salads of all kinds. These clusters would be great for a salad served as an entree, perhaps a green salad with added roasted butternut squash. My No-Oil Balsamic Vinaigrette goes really well with these clusters, but many dressings would complement them.

Makes about 1.75 cups

Preheat the oven to 350°F. Line baking sheet with parchment paper or silicone mat. 

Roast pecan or walnut halves on the baking sheet for 8 minutes. They will get more roasting with the other ingredients later.

• 1 cup raw pecan or walnut halves

Transfer the hot pecans to a small bowl and stir them with the following ingredients. 

• 1/4 cup hemp seeds

• 2.5 Tablespoons maple syrup

• Spices (suggestions: 3/4 teaspoon thyme + 1/4 teaspoon chipotle; 1/2 teaspoon cinnamon; 1/2 teaspoon curry powder)

• 1/4 teaspoon salt

Transfer the coated pecans back to the baking sheet and spread out in a single layer, all connected. Return to the oven for 5-7 minutes, until they are a shade darker and aromatic. Cool, then break apart into clusters.

Timing: about 25 minutes

Gluten-free