AN ALL-TIME FAVORITE SNACK!
I'm always looking for healthy, fast, yummy snacks. Not just ones that I love but ones that I can share with other people too!
Most nuts are roasted in peanut oil (which is a no-no) for me. That makes me sad because I love nuts but can actually eat so few of them that are available at the store.
I thought that surely roasting your own nuts couldn't be that hard. I searched for a recipe and sure enough, I found one! And not only is it easy but it's better than any roasted nuts that I have eaten (pre- peanut allergy that is)!
Most nuts are roasted in peanut oil (which is a no-no) for me. That makes me sad because I love nuts but can actually eat so few of them that are available at the store.
I thought that surely roasting your own nuts couldn't be that hard. I searched for a recipe and sure enough, I found one! And not only is it easy but it's better than any roasted nuts that I have eaten (pre- peanut allergy that is)!
So here it is: Rosemary Roasted Nuts
4½ cups raw, whole almonds, cashews, walnuts or any combination
1½ tablespoons HOT water
1½ teaspoons sea salt
2 tablespoons olive oil
5 drops of Rosemary essential oil
sea salt to taste
Heat oven to 375 degrees and lightly spray a large baking sheet. Place the raw nuts in a large ceramic mixing bowl (we'll be adding the hot nuts back into it, so don't use plastic).
Stir 1½ teaspoon of salt into the hot water until mostly dissolved (it hardly ever completely dissolves for me - it's okay if it doesn't), pour over the nuts in the bowl and mix until all are coated. Transfer to prepared baking sheet, spreading the nuts in a single layer.
Bake for about 8 minutes, stir well and spread back into a single layer. Bake for 6-8 minutes more, depending on how your oven cooks (Mine is usually perfect at about 16 minutes total, but your oven may vary, so may take 5-10 minutes longer).
To test doneness, the nuts should be nicely browned, inside and out. Keep an eye on them, this is when they can burn quickly - but you don't want them undercooked either or they won't be crisp.
When they are done baking, put the hot nuts back into the large bowl and pour the olive and rosemary oil over them. Toss well until all the nuts are coated. Leave the nuts to cool in the bowl, or spread out on the pan again if you need them to cool more quickly. The nuts will soak up the oil as they cool.
Store in an airtight container at room temperature. You may notice that they nuts are soft in the first minutes out of the oven. Oil them and let them sit and they will crisp up and be wonderful!
4½ cups raw, whole almonds, cashews, walnuts or any combination
1½ tablespoons HOT water
1½ teaspoons sea salt
2 tablespoons olive oil
5 drops of Rosemary essential oil
sea salt to taste
Heat oven to 375 degrees and lightly spray a large baking sheet. Place the raw nuts in a large ceramic mixing bowl (we'll be adding the hot nuts back into it, so don't use plastic).
Stir 1½ teaspoon of salt into the hot water until mostly dissolved (it hardly ever completely dissolves for me - it's okay if it doesn't), pour over the nuts in the bowl and mix until all are coated. Transfer to prepared baking sheet, spreading the nuts in a single layer.
Bake for about 8 minutes, stir well and spread back into a single layer. Bake for 6-8 minutes more, depending on how your oven cooks (Mine is usually perfect at about 16 minutes total, but your oven may vary, so may take 5-10 minutes longer).
To test doneness, the nuts should be nicely browned, inside and out. Keep an eye on them, this is when they can burn quickly - but you don't want them undercooked either or they won't be crisp.
When they are done baking, put the hot nuts back into the large bowl and pour the olive and rosemary oil over them. Toss well until all the nuts are coated. Leave the nuts to cool in the bowl, or spread out on the pan again if you need them to cool more quickly. The nuts will soak up the oil as they cool.
Store in an airtight container at room temperature. You may notice that they nuts are soft in the first minutes out of the oven. Oil them and let them sit and they will crisp up and be wonderful!
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