Do you want a super simple snack that crunchy, satisfying and tastes great? Then you’ve got to try my roasted almonds. With only four simple ingredients, you can whip these up in no time - and they store well, too.
Plus, this crackling snack falls in line with this month’s Recipe Redux theme: Crunchy Snacks.
Whether headed to the beach, or headed back to school, or ready for football – we’re craving crunchy snacks. Show us your favorite healthy snack recipe with crackle and crunch.
This recipe starts with raw almonds. If you love another nut like pecans, pistachios or peanuts, feel free to substitute. Almonds are jam-packed with protein and good-for-you unsaturated fat, as well as vitamin E, and magnesium. At about 160 calories for an ounce - 23 almonds, portioning them out is smart.
If you can, it’s alway better to flavor nuts yourself. For these nuts, I am making them pop with a hint of sweet and spicy flavor. For this I am using Garam Masala, a combination of coriander, black pepper, cumin, cardamom and cinnamon. So the bases are loaded with lots of medicinal properties rolled into one!
Simply, toss with a hint of agave nectar, garam masala spice and course sea salt. (I love pink Himalayan sea salt!).
Craving crunch? Try my Sweet and Spicy Roasted Almonds #thereciperedux Click To Tweet
Just toss, roast and eat. It’s that that simple. In no time you have a nourishing crunchy snack that you can eat right from the oven or store in air tight container for later.
Sweet and Spicy Roasted Almonds
Ingredients
1 cup raw almonds
1 tablespoon agave nectar
1 teaspoon garam masala spice
1/2 teaspoon pink Himalayan sea salt or any coarse salt
Directions
Preheat oven to 400 degrees F.
In a medium mixing bowl, toss almonds with agave nectar, garam masala and salt. Coat well.
Spread onto a cookie sheet and roast to 10 minutes; check and return to oven for 5 more minutes. Remove when just starting to brown. Be careful as they can burn, if left in even a minute too long. Allow to cool for a few minutes and enjoy or store in an airtight container for 3 days or pop in the fridge for a week.
Enjoy eating simply,
-Vicki
