Looking Roasted

I was ashamed with the last posting of my culinary efforts. To make amends, I want to share this adventure. I don’t know about you but in this family we are nuts about nuts. Well, Sparky is the nutty one. He regularly consumes lots of peanuts, his fair share of almonds and I have to hide my pistachios. If Sparky runs out of peanuts then he will tuck into my pecans or walnuts. He can make a big dent in cashews in a matter of seconds. No nuts are safe from him – he will even eat Brazil nuts! Knowing this, when I stumbled upon the Kroger Woo-Hoo shelf stocked with bonus bags (20% more nuts in 19.5 ounce bags) of whole almonds for the whopping price of $1.99 per bag I couldn’t resist. I bought 4 bags. Here’s the catch, they were raw almonds. Sparky prefers roasted almonds or cocoa coated almonds.

Our neighbors generally gift us with their home-made seasoned nuts at Christmas. I was given the recipe several years ago and had never attempted to make them – until now!
Barbeque Toasted Almonds
1 T. olive oil
2 T. honey
1/8 t. cayenne pepper
1 t. chili powder + 1 t. for sprinkling over the finished almonds
1/4 t. cumin
pinch cloves
2 c. raw almonds

Mix the oil, honey and spices together in a deep bowl.

Stir vigorously to blend the oil and honey and distribute the spices homogenously. Add the nuts and stir until all nuts are evenly coated. Turn the nuts out of the bowl into a heavy skillet over medium-low heat. Stir continually.

It is very important that you not stop stirring as the nuts can go from raw to burnt in a heartbeat. The nuts will start to darken and the spices will be fragrant. Remove from heat and pour nuts onto a parchment paper lined cookie sheet. Sprinkle with an additional 1 t. chili powder. Allow to cool completely. Break the nuts apart and store in an air tight container at room temperature.

Nuts will be good for about 2 weeks. (But they won’t last that long!)

I made a variation on the theme. The cooking directions are the same but the ingredients are slightly different:
Sweet and Savory Almonds
1 T. olive oil
2 T. honey
1/2 t. rosemary (I had to grind mine to a powder before use)
1/2 t. allspice
1/4 t. cayenne pepper + 1 t. chili powder for sprinkling over the finished almonds
2 c. almonds

37 thoughts on “Looking Roasted

  1. Oh, what a mouthwatering blog… alas, as much as my husband and I love nuts, our house has to be a nutfree zone. About five years ago, my son developed a severe nut allergy, so we had to say goodbye to all things nutty. He can’t even be in the same room as a nut without getting itchy. Those spiced nuts sound yummy…


    1. That would be devastating! But I know how that is – son#2 was very allergic as a child so we had to eliminate all pets – 2 cats and a dog. It was hard to go animal free as I’m a Veterinary Nurse (ret) and animals were my life. When we did the allergy testing when he was old enough we found that it was only cats, rats, rabbits, mice, guinea pigs, and most birds. Dogs were fine… At least I would go to work and get my “animal fix”. So sorry you are in a nut free zone.

      Liked by 1 person

      1. following blood tests from March with borderline bad cholesterol, I took to eating 4 walnuts per day for breakfast (add 5 soaked prunes, unrelated reasons). For the good cholesterol. Also a small tin of Mackerel filet for supper, but not daily. Previously I avoided nuts as i found I could eat a big bag in one sitting, but now I measure my daily walnuts portion into an egg poaching cup and – perhaps also thanks to OA – I am safe from overeating them. Have also tried them salty (yum) or with trial sauce packs from McD which I had left. 😋 thanks for a mouth-watering post.


    1. They were really good! I am not a fan of the spicy stuff but these weren’t too bad. I think I liked the savory ones better (and I only sprinkled the chili powder on half of them because they were for me) but I only got one small portion!

      Liked by 1 person

    2. They were really good! I am not a fan of the spicy stuff but these weren’t too bad. I think I liked the savory ones better (and I only sprinkled the chili powder on half of them because they were for me) but I only got one small portion!


    1. Ha! That is the problem. The trick is to count them out and then put the others away – preferably in a hard to reach spot to discourage repeat trips for refills!!!


  2. Almonds are my least favorite of the nuts but roasted in other flavors quickly turn them into the favorite. My cousin gave me a recipe for rosemary/garlic almonds which were easy and convenient since I have rosemary growing just outside my kitchen door. My coworkers probably could have lived without the garlic.


    1. Sounds tasty!! This was easy to make (and pretty quick too). I had a rosemary plant but it died… A gardener I am NOT. The secret with garlic is that it is an all or nothing spice: everyone has to partake or none have it, otherwise someone’s nose is out of joint!


    1. It is very tasty! I’m in the process of making my 4th batch since Sparky consumes them in a heartbeat! I have to wait until he goes to play pickleball to make them so they are cooled off before he starts munching on them!!


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