cinnamon sugar roasted almonds.

After weeks of non-stop tomato sauce and pickle making I was ready for something...different. NOT tomatoes! A favorite winter treat of mine is roasted nuts. I like them savory, sweet, spicy. All so good. I decided to make a batch of cinnamon sugar roasted almonds. Great for quick snacks and so delicious without being too sweet.

Many recipes call for using pre-roasted almonds, but I prefer to soak them first to get the best digestibility - so I start with raw almonds. It is really easy to do and doesn't take more work, just planning ahead. I like how the flavor of the almonds comes through more when using the soaked raw almonds.

::soaking::

4 cups raw almonds + 1 Tbsp sea salt for soaking

Soak 4 cups of raw almonds in filtered water (fill with enough water to cover) with sea salt overnight.
Drain and rinse the next morning and let air dry for a few hours (you could also pop them in the dehydrator if you have one, on low)

::roasting::

1 egg white
1/2 tsp. blackstrap molasses
1 tsp. vanilla
1/2 cup organic light brown sugar
3 tsp. cinnamon
1/2 tsp. sea salt
a few grates of fresh nutmeg (optional)

Pre-heat the oven to 250ºF

Lightly oil a cookie sheet (or cover with parchment)

In a bowl combine the cinnamon, sugar, salt and nutmeg - mix.

In another bowl whip the egg white, molasses and vanilla until it is foamy but loose, NOT peaks.

Toss the almonds in the egg white mixture and stir gently to coat.

Add the dry mix to the bowl with almonds, stirring as you do so all of the almonds are evenly coated with the mixture.

Spread the almonds in a thin layer on the cookie sheet.

Bake for 1 hour and 15 minutes or until dry, stirring every 15 minutes.

It make take a little longer if you left the almonds soaking longer or they are still pretty wet. Just keep stirring/checking until the coating is nice and dry on the outside.

Remove from oven, allow to cool completely and then eat! Store in an airtight container.

did you know:: (Unless dry roasting is specified the commercial roasting process of nuts is a form of deep-frying, usually in coconut oil and palm kernel oil. By using raw almonds, soaking them and then roasting them yourself in the oven on low heat, you end up with more nut flavor and natural oils from the almonds.

good stuff:: Almonds are a fantastic source of vitamin E and manganese, and a good source of magnesium, riboflavin (B2), phosphorus, and copper.

spiced nuts.

I don't often eat nuts, but this time of year I always think of this spicy nut recipe. I love making these nuts to give as gifts...they are also super good party food.

You can use roasted nuts, or for something different, you can use raw sprouted organic nuts...for parties and gifts, though, I usually buy pre-roasted good quality/organic nuts. This recipe is based on the Union Square Cafe nuts recipe - I just like a little more bite.


::spiced nuts::
17 oz. mixed nuts (sunflower seeds are also good in this)
3 Tbsp finely chopped fresh rosemary
2 Tbsp melted butter
1 Tbsp melted coconut oil
2 Tbsp dark brown sugar
1/2 tsp ground smoked chipotle (or more if you like it hotter!)
2 tsp paprika (I like a smoked spanish paprika for this, but hungarian is good too!)
1 tsp tumeric
2 tsp coarse sea salt

In a 350ºF oven, toast the nuts for about 10 minutes on a cookie sheet. While they are in the oven, combine all of the rest of the ingredients in a large bowl and stir together. Toss in the warm nuts out of the oven and stir to coat evenly. Try not to eat them all as they cool.

Most of what we made bagged for gift giving, but we saved a small bowl for us...yum.