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!