|1.5 cups||walnut halves|
|1/4 cup||shredded unsweetened coconut|
|1/8 tsp||cayenne pepper, or to taste|
|pinch||salt, or to taste|
|1/3 cup||dried cranberries|
Preheat oven to 350˚F (180˚C).
In a medium bowl, combine walnuts, coconut, honey, cayenne pepper, and salt.
Spread walnut mixture onto a baking sheet and bake, turning once, for 8 to 10 minutes or until brown and slightly crispy.
Transfer walnut mixture to a bowl to cool. Toss with cranberries. Store in an airtight container.
Per 1/4 cup (50 ml) serving: 251 calories, 8 g protein, 19 g total fat (2 g saturated fat), 18 g carbohydrate, 2 g fibre, 0 mg cholesterol, 59 mg sodium
Source: Foods that Fight Disease