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Spicy roasted almonds and walnuts recipe

On my quest to make some wholesome snacks for my family, I often go through the pantry to see what I can use.  For some reason, we have about a million pounds of almonds and walnuts in there right now.  

We will have no problem throwing some of them in our salads, smoothies and breakfast cereals.  And I am planning on using some of the almonds to make almond butter per my friend Stephanie's recipe at Confessions of a Stay at Home Mom.  

...But I came up with this savory little ditty, too.  And it is GOOD.


Spicy Roasted Almonds and Walnuts

    • 2 cups unsalted whole almonds
    • 2 cups shelled walnut halves
    • 1 tsp olive oil
    • 1 tsp paprika
    • 1/8 tsp (or more if you are daring) cayenne pepper
    • 1 tsp oregano
    • 1 tsp garlic powder
    • 1/2 tsp black pepper
    • 1/8 tsp salt

Put nuts in a large bowl and toss with olive oil.  Mix all the spices together in a separate bowl and then toss with the nuts to coat.  Spread the mixture in a single layer on a cookie sheet and bake at 300° for 30-40 min stirring occasionally.  Let them cool and save them in an airtight container.  You can eat them warm, but I prefer them at room temp when they have a chance to regain their crunch.

This recipe is adapted from one I read in the cookbook Men's Health Muscle Chow.  I liked their idea, so I went with it to form my own recipe.  I hope you like it!