These spicy rosemary roasted almonds are a great healthy snack for the holidays. Perfect for holiday parties or get togethers.
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.
Fact #7: Spicy rosemary roasted nuts make #6 a bit easier.
Happy Friday! Go eat some nuts.
Spicy Rosemary Roasted 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
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
At the risk of this being a total TWSS question…what’s your favorite nut?
Have you ever been to a Cabela’s?
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.