This nut recipe came about after we went through several weeks of entertaining people in our new house and just needing something on hand to whip out. Yes, I am one of those obnoxious people that presents people with homemade dips, homemade gluten free crackers and roasted nuts instead of a packet of chips and supermarket dip. When I made them a couple of times, my boyfriend mentioned that he quite liked them and was considering eating them instead of his beloved muesli bars. GASP! Needless to say, ever since then I have tried to ensure there is a constant supply of this tasty snack in the house. But more importantly, I am pleased to say that our household is currently a muesli bar free zone. Cop that Uncle Toby’s!
Store bought toasted nuts are often full of numbers instead of real flavour, oodles of preservatives and crap salt. This version contains a few simple flavours they just work together. The smokiness from the paprika makes them seem more substantial – was going to say meaty but I thought that would freak the vegans out. Then the cinnamon gives it a nice satisfying slight sweetness. Needless to say they are moorish and hard to stop at a handful.
Probably the best thing about them is that they are stupidly easy to make and can be easily doubled or trebled to make bulk. Giving you the opportunity to be the smug party host when you present your homemade toasted almonds. Little do your friends know they took you all of 3 minutes to prepare and flash in the oven and hey presto – you are some sort of domestic goddess or god!
Smoked Sweet Almonds
Dairy and Gluten free as well as FODMAP friendly
Makes 3 Cups
3 Cups Almonds, preference for activated – this is why
3 tablespoons Coconut Oil
3 teaspoons Smoked Sweet Paprika
3 teaspoons Cinnamon
1 teaspoon Good Quality Salt
1. Heat oven to 180 degrees C.
2. Combine all ingredients except the coconut oil in a mixing bowl.
3. Melt the coconut oil on the stove top or in the microwave, pour oven the nuts and using a spoon or your hands throughly mix to cover all the nuts.
4. Spread the nuts on a lined baking tray in a single layer and transfer to the oven to roast. Cook for 10 minutes before giving them a shake and then cook for a final 5-7 minutes. They should smell nice fragrant.
5. Allow to cool on a tray before serving. Store in an airtight container.
Feel free to try the recipe with other nuts – macadamias and cashews would be delish! Also if you like living on the edge – spice things up with chilli powder.