Roasted Dryfruits are a scrumptious and wholesome snack made by roasting a variety of nuts and dried fruits, such as almonds, cashews, walnuts, raisins, and figs. The roasting process enhances the natural flavors and adds a delightful crunch, making them an ideal snack option for those who crave something tasty yet healthy. Roasted Dryfruits can be enjoyed on their own, added to salads, or even used as a topping for yogurt, oatmeal, or desserts.
Begin by measuring out your chosen nuts and seeds. You can substitute or add other types of nuts and seeds based on your preferences or what's available in your pantry.
Inspect the nuts and seeds to ensure there are no shells, debris, or damaged pieces. Remove any unwanted pieces and set the cleaned nuts and seeds aside.
Optional: Soaking nuts and seeds
If you prefer, you can soak the nuts and seeds for a few hours or overnight. Soaking helps to improve their digestibility and nutrient absorption. To do this, simply cover the nuts and seeds with water and allow them to soak for the desired time.
After soaking, drain the water and thoroughly pat the nuts and seeds dry using a clean kitchen towel or paper towels. It's crucial to remove as much moisture as possible to ensure proper roasting.
Cooking Steps
Roasting nuts and seeds on the stovetop
Heat a large, heavy-bottomed skillet or pan over medium heat. Add the coconut oil or ghee and let it melt, ensuring the pan's surface is evenly coated.
Add the nuts and seeds to the pan in a single layer, taking care not to overcrowd the pan. You may need to roast the nuts and seeds in batches if your pan is not large enough.
Roast the nuts and seeds, stirring frequently, for about 10-12 minutes, or until they turn golden brown and fragrant. Keep an eye on the pan to prevent burning, as nuts and seeds can burn quickly.
If using honey or maple syrup, drizzle it over the nuts and seeds during the last 2 minutes of roasting. Stir to ensure they're evenly coated.
Once the nuts and seeds are roasted, remove the pan from the heat and sprinkle the salt and optional spices over the mixture. Stir well to ensure even seasoning.
You can add dried fruits like raisins, cranberries, or chopped apricots to the roasted nuts and seeds once they have cooled. However, avoid adding them during the roasting process, as the high heat can cause the dried fruits to burn.
To create your own spice blends, experiment with different combinations of ground cinnamon, nutmeg, smoked paprika, cayenne pepper, or ground cardamom.
Adjust the roasting time based on the size and type of nuts and seeds you're using. Smaller seeds may roast more quickly than larger nuts, so keep a close eye on the pan and remove any nuts or seeds that have reached the desired level of doneness.
Feel free to experiment with different nuts, dried fruits, and seasonings to create your unique Roasted Dryfruits blend.
Store the Roasted Dryfruits in an airtight container at room temperature to maintain their freshness and crunchiness. They should stay fresh for up to 2 weeks.
If you prefer a sweeter snack, you can add a drizzle of honey or maple syrup to the nut and fruit mixture before roasting.
Nutrition Information (Note: Approximate)
Nutrition Facts
Roasted Dryfruits Recipe
Amount per Serving
Calories
545
% Daily Value*
Fat
43
g
66
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
17
g
Monounsaturated Fat
16
g
Sodium
154
mg
7
%
Potassium
649
mg
19
%
Carbohydrates
35
g
12
%
Fiber
8
g
33
%
Sugar
9
g
10
%
Protein
14
g
28
%
Vitamin A
8
IU
0
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
0.4
mg
24
%
Vitamin B3
2
mg
10
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.3
mg
15
%
Vitamin C
1
mg
1
%
Vitamin E
7
mg
47
%
Vitamin K
11
µg
10
%
Calcium
130
mg
13
%
Iron
4
mg
22
%
Magnesium
193
mg
48
%
Zinc
3
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.