I hate how quickly retailers try to make us forget summer. The stores were filled with Halloween decorations weeks ago and soon they will be shoving those out to make room for the holiday decorations. Before we know it, all we will see is red and pink for Valentine’s Day. Can we SLOW IT DOWN PEOPLE?
Here in LA it is still summer weather (well, that’s nothing new) and I would like to hold onto that for a little while longer.
That being said, I will make no arguments about starting to incorporate fall flavors back into my diet. It is times like this that I DO wish I was back on the East coast. What I would do for a freshly baked cider doughnut from Honey Pot Farms right now. Mmmmmhmmmmm.
One of my favorite holiday treats are spiced nuts. The truth is, however, that most of the ones you’ll buy in the store or the amazing ones from street vendors (you know are LOADED with sugar. This isn’t really a terrible thing. I mean, hey, they taste delicious, right?
But….they could be healthier.
So, I bring you my version.
There is no butter or oil added here. I am really tryin’ to help you out people, but trust me, you won’t even taste the difference.
These suckers will have you hooked. They are a great snack if you’re on the go. I have a baggie filled with them in my desk drawer at work.
I also think they would be a great homemade gift for the holidays. The recipe can easily be doubled to make a big batch to share (or keep them all to yourself…I won’t tell).
The end result is a slightly sweet, spiced and toasty almond. Now be careful not to eat them all in one go…
Spiced Roasted Almonds
1.5 – 2 cups raw almonds (do not use salted)
2 Tablespoons raw honey (agave may be okay here)
3/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
scant 1/4 teaspoon salt
1/4 teaspoon ground black pepper
pinch of cayenne (optional)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray the parchment paper with cooking spray. Spread the almonds on the baking sheet. Toast in the upper rack of the oven for 10 minutes.
While the almonds are in the oven mix together the nutmeg through the pepper in a small bowl. When the almonds are done toasting, remove the baking sheet from the oven and pour the honey over the almonds (do this right on the baking sheet). Use a spoon or spatula to coat the almonds well on all sides. Then sprinkle the spice mixture over the almonds and mix again to thoroughly coat. Take a big pinch of sea salt and sprinkle over the almonds.
Return the almonds to the oven for another 10 minutes. Remove from the oven and right away use a spatula to remove the almonds from the parchment paper to a plate or container to cool (or else your almonds will be glued to the parchment paper – you’ve been warned). You will notice that a lot of the honey and spice mixture will be stuck to your spatula and on the parchment paper – this is fine. There is plenty on the almonds already, I assure you.
Let cool for 20 minutes and then store in air tight jars or plastic bags.