Recipe Central – Spiced Almonds
- Dec 8, 2017
- 3 min read
Hungry for a healthy snack that is deceptively delicious? Then you’ll love this spiced almond recipe, so much in fact that you will be tempted to overindulge, but I know you’ll resist temptation and stick to no more than a helping handful (no double fisting it) in between meals.
Did you know that a handful of almonds, one of nature’s so-called super-foods, is not only a good source of Vitamin E but provides 50 percent of your daily intake of Vitamin B6, which is essential in maintaining both nervous and immune systems? They also pack just enough protein (8 grams per ¼ cup) to help ward off hunger pains and curb one’s appetite when feeling famished. The oil extracted from the nuts is also widely used in cooking and in medicine.
Total Time: 15 minYield: 8 servings (1/4 cup each)Level: Easy
Ingredients
2 cups whole unsalted “raw” almonds 3 teaspoons extra-virgin olive oil* 1 teaspoon ground cumin* 1/4 teaspoon garlic powder* 1/4 teaspoon cayenne pepper* 1/2 teaspoon salt* 1/4 teaspoon hot pepper sauce (use sparingly or omit entirely if sensitive to heat)*
*For enhanced flavor and more generous coating double the seasoning and olive oil mixture (recommended)
Directions
Toast almonds in a dry skillet over medium heat, stirring frequently, until fragrant (approximately 3-5 minutes). Transfer the almonds to a bowl. In a small bowl, stir together the seasoning mix: cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil, stirring until warm (30 seconds). Add the almonds and cook, stirring frequently, until the nuts are warm and spices are evenly distributed. Sprinkle sparingly with hot pepper sauce while stirring to distribute. Remove the almonds from the pan, spread onto waxed paper, and allow to cool before serving or stowing away in the refrigerator.
Recipe courtesy of Food Network
Not only are almonds rich in certain vitamins, minerals, and dietary fiber, but they are also a gluten free food containing health promoting phyto-chemicals while plentiful in mono-saturated fatty acids that purportedly help lower bad cholesterol (LDL).
When purchasing, look for completely shelled or un-shelled “raw” organic nuts rather than pasteurized and buyers beware of deceptive labeling. In September of year 2007, the USDA ordered mandatory “sterilization” of raw almonds by producers using one of several methods, including a burst of steam, irradiation involving a controversial ionization process, or treated “chemically” with propylene oxide (“PPO”) helping pave the way to deceptive labeling ~more on this to come in my next journalistic blog.
The good news is you can find unpasteurized raw organic almonds at local farmers markets, purchase online, or at your nearest Whole Foods Market [shipped from Italy] near the bulk section.
Shelled almonds can be placed in cool dry place for up to a year or longer. Un-shelled nuts are best stored inside airtight containers while preserved in the refrigerator (slightly chilled) to avoid them turning rancid.
Allergy Warning: Although not as common as peanut allergies (a legume also in the same family as peas and lentils) or other known tree nut allergies (i.e. cashews, pistachios, etc.), almonds may cause hypersensitivity in some people when exposed to foods prepared with raw almonds or almond extract. The type and severity of symptoms may vary and may include vomiting, diarrhea, pain abdomen, swelling of lips, and throat leading to breathing difficulty, and chest congestion. Therefore, caution should be exercised in those with nut allergic syndrome while preparing foods that contain nut products.
Journal Source: http://www.nutrition-and-you.com/almonds.html
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