We had thought about taking the kids to Disney this year but with the little guy just being 4, we figured waiting another year would be a way better plan. It’s so much easier to travel with kids when they are 5 and up. Don’t you think?
I wanted to share a recipe for Spicy Rosemary Almonds that I whipped up last week. This recipe is inspired by one that I found at Nom Nom Paleo (love her site). Almonds are a great item to have on hand when you are quitting sugar. I love to munch on them as a snack in between meals. I also always pop a small baggy in my purse for when I’m out and about and feel I need to eat something quick or I’ll fall over right there in the store.
So, I didn’t want just plain old regular almonds because that’s just boring. So, I added a bit of spice and herbs to shake things up a little.
First thing, plan on activating your nuts…to activate them, soak in water overnight. In the morning, rinse and drain and set aside on a nice clean towel to dry. Really, you should be activating most nuts because it helps you to digest them that much easier. Raw, un-activated nuts are terribly difficult to digest.
Here’s what to do next:
Place a couple of teaspoons of butter in your large frying pan.
Add 2 cups of activated organic almonds.
Mix your almonds about in the pan over medium-high heat until they are covered with the butter.
Add 1 tsp of rosemary (or more if you like).
Add 1 tsp of chili powder.
Mix constantly for approximately 10 minutes.
Just before you remove from the heat, mix in a pinch or two of salt for added flavor. I used about a half teaspoon.
Cool the spicy rosemary almonds completely and place in an airtight container
Separate into small baggies and pop them in the freezer. Take them out and enjoy at your leisure.
So, really you could use just about any spice or herbs you have in your pantry. I was thinking of trying out like a lavender flavor next time.
What about you? What spice combination do you think would be yummy on almonds?