“NUTS” about Solle Naturals


Solle Cashews


2 cups – Organic Raw Cashews

¼ cup – Grade B Maple Syrup

1 tsp. – Himalayan Pink Salt

1 pkt. – Solle ReNue

1 pat – Organic Butter

Solle Pecans


2 cups – Raw Pecans

¼ cup – Raw Honey

1 tsp. – Himalayan Pink Salt

1 pkt. – Solle CinnaMaté

1 pat Organic Butter

Directions: Heat oven to 350 ̊. Melt butter and spread over bottom of 13 x 9 glass baking dish. Heat nuts and maple syrup on stovetop until warm. Add salt and pour into glass baking dish. Bake for 10 – 12 minutes. Syrup will be hot and bubbly. Remove from heat, sprinkle entire packet of Solle ReNue on nuts and mix together thoroughly. Pour nuts onto wax or parchment paper and separate them to cool, then store in an airtight container for up to 10 days.*

*It is best to enjoy roasted seeds and nuts within 10 days of roasting.