Spiced Roasted Nuts: Secret Recipe Club

Welcome to another Secret Recipe Club post!  I've covered the basics of the club before, but a quick overview is that you join, get randomly assigned a blog and then have a few weeks to read the blog and chose a recipe to recreate and post about on a given day and time.  This month I got Sarah's blog biking and baking.  It was an interesting blog for me to read since there were a lot of recipes way outside my comfort zone.  She has many vegan recipes, lots of smoothies and some ingredients that just never really enter my kitchen, or cross my mind for that matter!  Tempeh, vegan cheeses, tofu aren't on my typical grocery lists.  I really did enjoy reading about 'another side' of the food world, so to speak.  I strongly considered making these sweet potato enchiladas, but left the final choice of two recipes up to Zach and he chose the roasted nuts.  I'm holding on to the enchiladas though, and hope they make an appearance on one of our menus soon!


These nuts were perfect for a party.  They are sweet, just a little spicy and have an addictive smell and flavor thanks to the curry powder.  I made a few changes to the recipe.  First, I added in pepitas, or shelled pumpkin seeds, since we had some on hand.  Second, I chose to roast the nuts in the oven instead of toast them in a skillet.  I had the oven going for a few other recipes and decided just to throw them in there and let the oven do the work!  Both of these changes worked out quite well!  I love when I can take a base recipe, make a few adaptations and still end up with a great product, it always gives my kitchen confidence a little boost, so thanks for that Sarah!  Read about my slightly adapted version of Spiced Roasted Nuts here then head on over to the Secret Recipe Club page to see what everyone else has cooked up!

Spiced Roasted Nuts
slightly adapted from baking and biking


Ingredients:
3 tablespoons olive oil
3 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon curry powder
2 teaspoons ground coriander
1/2 teaspoon cumin
1 teaspoon cinnamon

1 cup shelled pistachios

1 cup almonds, roasted but not salted

1 cup pepitas

Directions:

• Preheat oven to 350 degrees.
• In a large bowl mix together the oil and spices. 
• Add the nuts to the spice mixture and stir until they are evenly coated.  Spread the nuts into a single layer on a sheet pan.
• Roast the nuts for 15-20 minutes, stirring every 5 minutes or so.  Remove from oven and let cool.  

Rosemary Roasted Almonds

I found this recipe in my appetizers section of my clipped out recipes.  It was perfect since we had just bought a bag of almonds for snacking and had some rosemary leftover from another recipe to use up.  We had them as a snack during the Super Bowl and then for snacking for a few weeks afterward.  Yum!

Rosemary Roasted Almonds
Cooking Light
Serving Size: 2 tablespoons

Ingredients
1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil
1 teaspoon chile powder
3/4 teaspoon kosher salt
Dash of ground red pepper
1 (10-ounce) bag whole almonds (about 2 cups)

Preparation

• Preheat oven to 325°.

• Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.

Nutritional Information 
Calories: 111 
Fat: 9.9g 
Carbohydrate: 3.6g
Fiber: 2.1g
WW Points: 3