Spicy rosemary roasted almonds

roasted almonds 3 v2

A few Friday facts.

Fact #1: I used the word “sexy” two times in a presentation yesterday to a bunch of Texas facilities guys in the span of 20 minutes. If the fact that some ‘young’ (that’s a relative term considering I spent Wednesday night plucking grey hairs out of my head) woman was telling them how to do their job didn’t make them grossly uncomfortable, I’m pretty sure my word choice did.

Fact #2: Put me in a room with a bunch of southern accents and within 10 minutes I will be talking like I spent my whole life in South Carolina. I’m not sure where the “ya’lls” and “ma’ams” come from but apparently somewhere in this born and bred New Yorker there lies a hidden twang.

Fact #3: Cabela’s is considered an outing in Texas. We saw husbands downstairs shopping for hunting camo and guns, wives sitting upstairs in the restaurant area breastfeeding and kids looking at all the stuffed animals daddy shoots on display in an almost zoo like setting. I can almost hear the conversation in their house “Honey! Pack up the baby, we’re going to Cabela’s tonight!” You might be wondering why Kari and I were at Cabela’s to begin with? For cheesecake. Obviously.

Fact #4: Things really are bigger in Texas. Particularly, women’s hair.

Fact #5: A man fell asleep on my shoulder last night on the plane. Awkward really doesn’t do that kind of situation justice.

Fact #6: Eating healthy on the road is hard enough. Eating healthy on the road in Texas is even harder.

roasted almonds 5 v2

Fact #7: Spicy rosemary roasted nuts make #6 a bit easier.

Roasted almonds collage

Happy Friday! Go eat some nuts. Winking smile

 

Spicy Rosemary Roasted

Almonds

Yield: 1 1/4 cups almonds

  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon minced fresh rosemary
  • 1 1/4 cup whole almonds

Directions:

In a small saucepan combine olive oil, red pepper flakes and rosemary and heat on low for about 10 minutes or until fragrant. Remove from heat and let cool. Preheat oven to 350 degrees. Once oil has cooled, toss almonds and oil mixture in a small bowl to fully coat. Spread almonds out on baking sheet and bake for about 15 minutes, tossing occasionally careful not burn. Eat warm out of oven or store in an airtight container for up to 3 days.

 

At the risk of this being a total TWSS question…what’s your favorite nut?

Have you ever been to a Cabela’s?

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Comments

  1. 1

    says

    These sound amazing – but look so simple! I’m obsessed with rosemary right now. I think cashews are my favorite – but it’s harder to find them unroasted/unsalted. Cabela’s isn’t that popular in Pittsburgh and I’m not too outdoors-y, so I think I’ve only been there once (a long time ago!).

  2. 3

    says

    I’m with you – eating healthy is pretty impossible with all that tex-mex around!! I’m sure you did just fine :)

    PS. awkward city with the dude on the airplane!! What did you do? Brush him off or let him snooze away?? haha

    • 4

      Running to the Kitchen says

      It was a well calculated move over, turn around and put my seat back all at the same time so he’d hopefully wakeup! haha

    • 7

      Running to the Kitchen says

      Um, yeah. there’s really no way to nonchalantly move someone off your shoulder while sleeping. So awkward!

  3. 8

    says

    OMG, I remember going to Dallas a few years ago on business and the place my client chose for dinner had the biggest portions for dinner and the vegetables were covered in cheese. I’m not sure I would survive long there.

    My favorite nut of all time are pecans. Raw, roasted, candied, in pie, on top of ice cream. Stop me or I’ll start sounding like Bubba from Forrest Gump!

  4. 14

    says

    This makes an awesome snack! I’m always hard pressed for healthy snacks when I’m traveling…now I’m ready to squeeze time in to make these before I head home for Thanksgiving. Hopefully no one falls asleep on me…definitely awkward!

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