Happy Healthy RD

Spicy Rosemary Almonds

Curry Roasted Chickpeas

Spicy Rosemary Almonds

Spicy Rosemary Almonds

I have made a version of these nuts this past few holiday seasons and they are always a hit. This time I went with straight almonds but I have used pecans or mixed nuts in the past. These nuts are sweet, salty, savory, and spicy all in one crunchy bite. What more could you ask for??

  • Spicy Rosemary Almonds
  • 3 cups raw almonds
  • 2 tablespoons brown sugar
  • 1 teaspoon cayenne pepper
  • 1 teaspoon fresh rosemary, chopped finely
  • 1 teaspoon salt
  • 2 tablespoons butter, softened or melted
  • Preheat oven to 350 degrees. Place raw almonds on a cookie sheet big enough for them to spread out and not be too crowded. Toast almonds for 6-8 minutes or until they are fragrant. Don’t walk away because it might happen sooner than you think depending on your oven. While nuts are roasting, place other 5 ingredients in a large mixing bowl. Mix together until well combined. When nuts are fragrant, place nuts in mixing bowl and stir until all nuts are coated with mixture. (Keep oven on and cookie sheet handy.) Feel free to try a couple of almonds to make sure you are happy with the flavors. Place nuts back on cookie sheet and back in the oven for another 6-8 minutes. Remove from oven and allow to cool. Enjoy!

    (Don’t forget to soften/melt your butter – I forgot and it took a lot of stirring to combine everything!)

    I would say these are more on the spicy and salty side with a hint of sweetness and rosemary. If you prefer sweeter, add more sugar and a little less salt. There is no wrong way to make these. As with all my recipes, this is just a guideline and please adjust it to your liking. These are great to set out as a snack or put into jars and given as a gift. Or eaten by handful while writing a blog post which is how I’m enjoying them.

    Curry Roasted Chickpeas

    Curry Roasted Chickpeas

    This has to go down as one of the easiest snacks to make. It is the perfect snack for when you are starving but dinner is still in the oven cooking. Throw these in and you have a nutritious appetizer in just a few minutes.

    Chickpeas or otherwise known as garbanzo beans are a great source of protein, fiber, and iron. You can buy them canned and ready to use or buy them dried. Don’t be intimidated by dry beans. They do require a little planning but the cost savings is definitely substantial. To cook dry chickpeas, I typically soak them overnight and then cook in water in the crockpot on high for 4-6 hours. They come out just like canned.

    Curry Roasted Chickpeas

  • 1 cup of cooked chickpeas
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • Rinse chickpeas and dry well. Place on cookie sheet. Sprinkle oil, salt, and curry powder on chickpeas and toss to coat well. Place in 350 degree oven until crispy which usually takes 10 minutes. Eat while still warm.

    We gobbled these up in about 5 minutes flat. I think they are the best straight out of the oven and I don’t think they keep very well. I recommend just making small batches at a time. I also recommend experimenting with different spices – I’m thinking a sweet version with cinnamon might be next on my list.