Smoked Almonds with Sea Salt

by Heather on January 10, 2012

I’ve never really been a very snacky person, believe it or not.

And by snacky I don’t mean I won’t normally eat a cookie (or 5) at afternoon office parties.  I just have never been one who loves planning out snacks and having little things to munch on between meals.  If I had my way I’d eat 3 bigger meals and do other stuff in between, like working out or taking a nap.

 

Maybe both at the same time…sometimes I’m feelin’ kinda crazy!

 

Regardless, I’ve been having to snack more lately due to:

  1. gestational diabetes
  2. the fact that my stomach is flattening like a pancake with the boy keeps growing
  3. I’m starving all the time and then take two bites and feel full

Reason enough, right?

On a semi-unrelated note, does anyone remember the traditional Chex Mix that you could make at home?  The one they used to have on the back of the package?  We used to make that and almost triple the recipe for the sauce because we wanted EXTRA Worchestershire, EXTRA garlic, EXTRA flavor.

 

And I may or may not have done this with my mom’s smoked almond/smoked pecan recipe because hey – if I’m having to snack and give up my prefereable routine, it’s on my terms.  And my terms are mo’ flavor = mo’ better.

 

Amen.

SMOKED ALMONDS WITH SEA SALT

  • 1 cup raw whole almonds
  • 2 Tbsp Worchestershire sauce
  • 2 Tbsp liquid smoked
  • 1 Tbsp vegetable oil
  • 1-2 tsp sea salt

Preheat oven to 200.  Whisk together the Worchestershire sauce, liquid smoke, and vegetable oil.  Toss in almonds and combine, then pour everything onto a sheet pan sprayed with nonstick spray.  Bake at 200 for 30-45 minutes, stirring every 5-10 minutes until the almonds are toasted nicely and most of the liquid is gone.  Drain immediately on a few paper towels and sprinkle with sea salt.  Remove to a plate and let them completely dry before eating and/or storing in an air-tight container.

 

Devour.

If this is what snacks are about I’ll take ‘em – with a side of extra flavor please and thank you!

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