20 Exotic Brazil Nut Recipes Deliciously Nutritious

Looking to add a little tropical flair to your kitchen? Brazil nuts—creamy, rich, and packed with nutrients—are the star ingredient you didn’t know you needed! From decadent desserts to savory mains, these 20 exotic recipes will transform this powerhouse nut into unforgettable meals. Whether you’re a seasoned cook or just nut-curious, get ready to fall in love with Brazil nuts all over again. Let’s dive in!

Brazil Nut Crusted Salmon

This elegant yet easy salmon dish gets a rich, nutty crunch from Brazil nuts—a delicious twist on a weeknight staple.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1/2 cup raw Brazil nuts, finely chopped
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together 2 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Pat salmon fillets dry, then brush the honey-mustard mixture evenly over the top (not the skin side). Press 1/2 cup chopped Brazil nuts onto the coated surface.
4. Bake for 12–15 minutes until the crust is golden and the salmon flakes easily with a fork.

The buttery Brazil nuts caramelize slightly in the oven, adding a toasty depth that pairs perfectly with the sweet-spicy glaze.

Tip: For extra crunch, lightly toast the Brazil nuts in a dry skillet for 2–3 minutes before chopping.

Brazil Nut and Dark Chocolate Energy Bites

These no-bake bites pack a powerhouse of crunch and rich chocolate flavor—perfect for a quick energy boost or a sweet treat without the guilt.

Ingredients:

• 1 cup Brazil nuts, roughly chopped
• 1/2 cup old-fashioned rolled oats
• 1/3 cup creamy almond butter
• 1/4 cup honey
• 1/4 cup dark chocolate chips (70% cacao or higher)
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions:

1. In a food processor, pulse the Brazil nuts and oats until finely ground (about 15 seconds).
2. Add the almond butter, honey, dark chocolate chips, vanilla extract, and sea salt. Pulse until the mixture clumps together (30–45 seconds).
3. Scoop out 1-tbsp portions and roll into balls. Place on a parchment-lined tray.
4. Chill in the fridge for 30 minutes to firm up. Store in an airtight container for up to 1 week.

The Brazil nuts add a buttery crunch that pairs perfectly with the deep, bittersweet chocolate—no fancy equipment or baking required!

Tip: For extra decadence, drizzle melted dark chocolate over the bites before chilling.

Brazil Nut Milk Smoothie

This creamy, nutty smoothie is like a hug in a glass—packed with protein and natural sweetness for a quick, energizing breakfast or snack.

Ingredients:

• 1 cup Brazil nut milk (homemade or store-bought)
• 1 frozen banana, sliced
• 2 Medjool dates, pitted
• 1 tbsp almond butter
• 1/2 tsp vanilla extract
• Pinch of cinnamon
• 1/2 cup ice cubes

Instructions:

1. Add Brazil nut milk, frozen banana, dates, almond butter, vanilla extract, and cinnamon to a blender.
2. Blend on high for 30 seconds until smooth and creamy.
3. Add ice cubes and blend again for 15–20 seconds until frothy and fully incorporated.
4. Pour into a glass and enjoy immediately.

The dates and almond butter add caramel-like depth, while the Brazil nut milk keeps it luxuriously smooth—no chalky aftertaste here!

Tip: For extra richness, swap the almond butter with tahini or a scoop of vanilla protein powder.

Brazil Nut and Banana Bread

This twist on classic banana bread brings rich, buttery Brazil nuts into the mix for a nutty crunch and extra depth of flavor.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup Brazil nuts, roughly chopped

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mix mashed bananas, melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until smooth.
3. Stir in flour, 1 tsp baking soda, and 1/2 tsp salt just until combined (don’t overmix). Fold in Brazil nuts.
4. Pour batter into the pan and bake for 50–55 minutes, until a toothpick comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The Brazil nuts add a satisfying crunch and earthy richness that pairs perfectly with the sweet banana—no frosting needed!

Tip: Toast the Brazil nuts lightly before chopping for even deeper flavor.

Brazil Nut Pesto Pasta

This creamy, nutty pesto pasta swaps pine nuts for buttery Brazil nuts, giving it a rich, earthy twist that pairs perfectly with al dente noodles.

Ingredients:

• 8 oz pasta (linguine or spaghetti)
• 1 cup fresh basil leaves, packed
• 1/2 cup Brazil nuts, toasted
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves, peeled
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.
2. While pasta cooks, blend basil, Brazil nuts, Parmesan, garlic, 1/2 tsp salt, and 1/4 tsp pepper in a food processor until finely chopped.
3. With the processor running, slowly drizzle in olive oil until smooth. Add 1 tbsp lemon juice and pulse to combine.
4. Toss drained pasta with pesto, adding reserved pasta water 1 tbsp at a time until sauce clings evenly to noodles.

The Brazil nuts add a velvety depth to this pesto, making it heartier than traditional versions—ideal for cozy weeknights when you crave something indulgent yet simple.

Tip: For extra crunch, sprinkle crushed Brazil nuts on top before serving.

Brazil Nut and Coconut Granola

This crunchy, tropical-inspired granola is packed with rich Brazil nuts and toasted coconut for a breakfast that feels like a vacation in every bite.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1 cup raw Brazil nuts, roughly chopped
• 1 cup unsweetened shredded coconut
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, Brazil nuts, and shredded coconut.
3. In a small bowl, whisk together maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt until smooth. Pour over the oat mixture and stir until evenly coated.
4. Spread mixture in an even layer on the prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 10-15 minutes until golden brown (watch coconut closely to avoid burning).
5. Let cool completely on the pan—it’ll crisp up as it sits—then break into clusters.

The buttery Brazil nuts and toasty coconut create an irresistible contrast with the maple-kissed oats—you’ll want to snack on it straight from the jar!

Tip: Store in an airtight container for up to 2 weeks (if it lasts that long). Freeze for longer storage.

Brazil Nut Butter Cookies

These rich, nutty cookies are a delightful twist on classic peanut butter cookies, with the earthy depth of Brazil nuts adding a luxurious touch.

Ingredients:

• 1 cup roasted Brazil nuts, finely ground
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until fluffy (about 2 minutes). Add the egg and 1 tsp vanilla extract, mixing until combined.
3. In a separate bowl, whisk together the flour, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add to the wet ingredients, mixing just until incorporated. Fold in the ground Brazil nuts.
4. Scoop 1-tbsp portions of dough, roll into balls, and place 2 inches apart on the baking sheets. Flatten slightly with a fork in a crisscross pattern.
5. Bake for 10–12 minutes until the edges are lightly golden. Let cool on the sheets for 5 minutes before transferring to a wire rack.

The cookies stay irresistibly chewy in the center with a delicate crunch from the Brazil nuts—perfect for gifting or pairing with afternoon coffee.

Tip: For extra nutty flavor, toast the Brazil nuts before grinding them.

Brazil Nut and Quinoa Salad

This vibrant salad is a protein-packed powerhouse, with crunchy Brazil nuts and fluffy quinoa tossed in a zesty lime dressing—perfect for a light lunch or a side at your next BBQ.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1/2 cup Brazil nuts, roughly chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, whisk together olive oil, lime juice, salt, and black pepper.
3. Add the cooked quinoa, Brazil nuts, cilantro, and red onion to the bowl. Toss gently until evenly coated.
4. Let the salad sit for 10 minutes to allow flavors to meld before serving.

The buttery crunch of Brazil nuts pairs perfectly with the bright lime dressing, making this salad a refreshing twist on classic quinoa bowls.

Tip: For extra freshness, add diced avocado just before serving.

Brazil Nut and Berry Parfait

This dreamy parfait layers creamy yogurt, crunchy Brazil nuts, and juicy berries for a breakfast or dessert that feels indulgent yet wholesome.

Ingredients:

• 1 cup plain Greek yogurt
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 1/2 cup mixed fresh berries (blueberries, raspberries, or strawberries)
• 1/4 cup Brazil nuts, roughly chopped
• 2 tbsp granola (optional)

Instructions:

1. In a small bowl, whisk together the Greek yogurt, 2 tbsp honey, and 1/2 tsp vanilla extract until smooth.
2. In a glass or jar, layer half the yogurt mixture, followed by half the mixed berries and half the chopped Brazil nuts. Repeat with remaining ingredients.
3. Top with granola (if using) for extra crunch. Serve immediately or chill for up to 1 hour before eating.

The contrast of velvety yogurt, tart berries, and buttery Brazil nuts makes every spoonful exciting—no boring parfaits here!

Tip: For a dairy-free version, swap Greek yogurt with coconut yogurt and adjust honey to taste.

Brazil Nut and Spinach Stuffed Mushrooms

These savory stuffed mushrooms are a showstopper—packed with earthy spinach, crunchy Brazil nuts, and just the right amount of garlicky creaminess.

Ingredients:

• 12 large cremini mushrooms (about 1.5 inches wide), stems removed and reserved
• 2 tbsp olive oil, divided
• 1/2 cup finely chopped Brazil nuts
• 2 cloves garlic, minced
• 2 cups fresh spinach, finely chopped
• 1/4 cup cream cheese, softened
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and place on a baking sheet, hollow side up.
2. Finely chop the reserved mushroom stems. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add chopped stems, Brazil nuts, and garlic; sauté for 3 minutes until fragrant.
3. Add spinach and cook for 2 more minutes until wilted. Remove from heat and stir in cream cheese, salt, and pepper until fully combined.
4. Spoon the mixture evenly into mushroom caps, then sprinkle with Parmesan. Bake for 18–20 minutes until the tops are golden and mushrooms are tender.

The Brazil nuts add a buttery crunch that pairs perfectly with the creamy, garlicky filling—these disappear fast at parties!

Tip: For extra richness, swap the Parmesan for crumbled feta or goat cheese.

Brazil Nut and Avocado Toast

Brazil Nut and Avocado Toast

This creamy, crunchy toast is a nutrient-packed twist on classic avocado toast, with buttery Brazil nuts adding irresistible texture.

Ingredients:

• 2 slices sourdough bread, toasted
• 1 ripe avocado, pitted and peeled
• 1 tbsp fresh lime juice
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp finely chopped Brazil nuts
• 1 tsp extra-virgin olive oil
• Pinch of red pepper flakes (optional)

Instructions:

1. In a small bowl, mash the avocado with lime juice, salt, and black pepper until slightly chunky or smooth, as preferred.
2. Divide the mashed avocado evenly between the toasted sourdough slices, spreading to the edges.
3. Sprinkle Brazil nuts over each slice, gently pressing them into the avocado so they adhere.
4. Drizzle each toast with olive oil and finish with a pinch of red pepper flakes if using.

The contrast of velvety avocado and toasty Brazil nuts makes this feel indulgent while keeping it wholesome—perfect for a quick yet special breakfast.

Tip: For extra crunch, lightly toast the Brazil nuts in a dry skillet for 2-3 minutes before chopping.

Brazil Nut and Pumpkin Soup

This creamy, nutty soup is a hug in a bowl—rich with roasted pumpkin and a toasty crunch from Brazil nuts.

Ingredients:

• 2 cups diced pumpkin (or butternut squash)
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 cup raw Brazil nuts, plus 2 tbsp chopped for garnish
• 3 cups vegetable broth
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup coconut milk (for drizzling)

Instructions:

1. Preheat oven to 400°F. Toss pumpkin with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast on a baking sheet for 25 minutes until tender and caramelized at the edges.
2. In a pot over medium heat, sauté onion and garlic until soft, about 5 minutes. Add 1/2 tsp cumin and 1/4 tsp smoked paprika; toast for 30 seconds until fragrant.
3. Add roasted pumpkin, Brazil nuts, and vegetable broth. Simmer for 10 minutes, then blend until smooth with an immersion blender (or in batches in a countertop blender).
4. Season with remaining 1/4 tsp salt. Ladle into bowls, drizzle with coconut milk, and sprinkle with chopped Brazil nuts.

The secret? Blending the nuts right into the soup gives it a luxuriously velvety texture—no cream required!

Tip: For extra depth, toast the Brazil nuts in a dry skillet for 2–3 minutes before blending.

Brazil Nut and Cinnamon Oatmeal

Start your morning with a cozy, nutty twist on classic oatmeal—this bowl is creamy, fragrant, and packed with crunch.

Ingredients:

• 1 cup rolled oats
• 2 cups water or milk (dairy or plant-based)
• 1/4 cup chopped Brazil nuts
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a small saucepan, combine the rolled oats, water or milk, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 5 minutes, stirring frequently, until the oats are tender and the mixture thickens.
3. Stir in the chopped Brazil nuts, maple syrup, and ground cinnamon. Cook for another 1–2 minutes until warmed through.
4. Remove from heat and let sit for 1 minute to thicken slightly before serving.

The buttery crunch of Brazil nuts pairs perfectly with sweet cinnamon, turning simple oats into a breakfast worthy of a slow weekend morning.

Tip: Toast the Brazil nuts in a dry skillet for 2–3 minutes before chopping to deepen their flavor.

Brazil Nut and Honey Glazed Carrots

These Brazil Nut and Honey Glazed Carrots strike the perfect balance between earthy sweetness and nutty crunch—a side dish that steals the spotlight.

• 1 lb carrots, peeled and sliced into 1/2-inch rounds
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1/4 cup finely chopped Brazil nuts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

1. In a large skillet over medium heat, melt the 2 tbsp butter. Add the carrots and cook, stirring occasionally, for 8 minutes until slightly softened.
2. Stir in the 2 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 5 minutes, tossing frequently, until the carrots are tender and glossy.
3. Remove from heat and sprinkle with the 1/4 cup Brazil nuts and 1 tbsp thyme, gently tossing to combine.

The buttery honey glaze clings to each carrot slice, while the Brazil nuts add a rich, unexpected crunch—ideal for impressing guests without fuss.

Tip: For extra depth, toast the Brazil nuts in a dry skillet for 2 minutes before chopping.

Brazil Nut and Mango Salsa

This vibrant salsa is a sweet, nutty twist on the classic—perfect for scooping up with chips or spooning over grilled fish or chicken.

Ingredients:

• 1 large ripe mango, diced (about 1 1/2 cups)
• 1/2 cup finely chopped Brazil nuts
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a medium bowl, combine the diced mango, Brazil nuts, red onion, jalapeño, and cilantro.
2. Drizzle with lime juice, then sprinkle with salt and cumin. Gently toss until evenly coated.
3. Let sit for 10 minutes at room temperature to allow flavors to meld before serving.

The buttery crunch of Brazil nuts balances the juicy mango, while the jalapeño adds just the right kick—no cooking required!

Tip: For extra depth, toast the Brazil nuts in a dry skillet over medium heat for 3–4 minutes before chopping.

Brazil Nut and Chickpea Hummus

Creamy, nutty, and packed with protein, this hummus puts a delicious twist on the classic with rich Brazil nuts for extra depth.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1/3 cup Brazil nuts, toasted
• 1/4 cup tahini
• 3 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2–3 tbsp cold water

Instructions:

1. In a food processor, blend the chickpeas, Brazil nuts, tahini, 3 tbsp olive oil, lemon juice, garlic, 1/2 tsp cumin, and 1/2 tsp salt until coarse.
2. With the processor running, drizzle in 2 tbsp cold water and blend until smooth, scraping down the sides as needed. Add 1 more tbsp water if too thick.
3. Transfer to a bowl, drizzle with extra olive oil, and sprinkle with a pinch of cumin if desired.

The Brazil nuts add a buttery richness that pairs perfectly with the earthy chickpeas—this hummus is so good, you’ll want to swipe it straight from the bowl!

Tip: For extra crunch, top with chopped Brazil nuts before serving.

Brazil Nut and Zucchini Fritters

These Brazil nut and zucchini fritters are crispy on the outside, tender inside, and packed with nutty richness—perfect for a quick lunch or appetizer that feels a little fancy.

• 1 medium zucchini, grated (about 1 1/2 cups)
• 1/2 cup finely chopped Brazil nuts
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a bowl, combine the zucchini, Brazil nuts, Parmesan, egg, flour, garlic powder, salt, and black pepper. Mix until just combined.
3. Heat the olive oil in a skillet over medium heat. Drop 2-tbsp portions of the mixture into the pan, flattening slightly into patties. Cook for 3–4 minutes per side until golden and crisp.
4. Transfer to a paper towel-lined plate to drain. Serve warm.

The Brazil nuts add a buttery crunch that pairs beautifully with the mild zucchini—no dipping sauce needed! Tip: For extra crispiness, let the batter sit for 10 minutes before frying to allow the flour to hydrate.

Brazil Nut and Chocolate Fudge

This rich, creamy fudge combines buttery Brazil nuts with deep chocolate flavor—perfect for gifting or indulging with your afternoon coffee.

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup chopped Brazil nuts

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly for 5–7 minutes until fully melted and smooth.
3. Remove from heat and stir in vanilla extract and salt. Fold in chopped Brazil nuts.
4. Pour mixture into the prepared dish, smoothing the top with a spatula. Chill for 2 hours until firm.
5. Lift fudge out using parchment overhang, then cut into 1-inch squares.

The crunch of Brazil nuts adds a delightful contrast to the velvety chocolate, while the condensed milk keeps it irresistibly chewy.

Tip: For clean cuts, wipe your knife with a hot, damp towel between slices.

Brazil Nut and Sweet Potato Mash

This creamy, nutty mash is a dreamy twist on classic sweet potatoes—rich, slightly earthy, and packed with cozy flavor.

Ingredients:

• 2 lbs sweet potatoes, peeled and cubed
• 1/2 cup raw Brazil nuts, roughly chopped
• 3 tbsp unsalted butter
• 1/4 cup whole milk (or unsweetened almond milk for dairy-free)
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/2 tsp sea salt

Instructions:

1. Place the sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fork-tender. Drain.
2. While the potatoes cook, toast the Brazil nuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Set aside.
3. Return the drained sweet potatoes to the pot. Add the butter, milk, maple syrup, cinnamon, and salt. Mash until smooth or leave slightly chunky for texture.
4. Fold in half the toasted Brazil nuts, then transfer to a serving bowl. Top with the remaining nuts.

The buttery crunch of Brazil nuts against the velvety sweet potatoes makes this side dish feel downright luxurious—perfect for impressing guests without extra fuss.

Tip: For extra depth, swap the maple syrup for 1 tbsp bourbon or dark brown sugar.

Brazil Nut and Apple Crumble

This cozy crumble pairs sweet-tart apples with rich, buttery Brazil nuts for a dessert that’s as satisfying to make as it is to eat.

Ingredients

• 4 medium apples (such as Granny Smith or Honeycrisp), peeled and thinly sliced
• 1/2 cup packed light brown sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup chopped Brazil nuts
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup granulated sugar

Instructions

1. Preheat oven to 375°F. In a large bowl, toss apples with 1/4 cup brown sugar, lemon juice, 1/2 tsp cinnamon, and 1/8 tsp salt. Spread evenly in a 9-inch pie dish.
2. In another bowl, mix flour, oats, Brazil nuts, remaining 1/4 cup brown sugar, 1/2 tsp cinnamon, and 1/8 tsp salt. Cut in butter with a pastry cutter (or your fingers) until crumbly. Stir in granulated sugar.
3. Sprinkle topping over apples. Bake for 35–40 minutes until golden and bubbly. Let cool 10 minutes before serving.

The Brazil nuts add a delightful crunch and toasty flavor that takes this classic crumble to the next level.

Tip: For extra warmth, add a pinch of nutmeg to the apple mixture.

Conclusion

From creamy desserts to savory mains, these 20 exotic Brazil nut recipes offer a deliciously nutritious way to enjoy this powerhouse ingredient. Whether you’re a seasoned cook or just starting out, there’s something here to inspire your next kitchen adventure. Don’t forget to try a recipe, share your favorite in the comments, and pin this roundup for later—happy cooking!