Spiced Almonds

At my church, Riverway Church, we have started another semester of small groups!

I love small groups. It's how we've gotten connected, it's how we've made the friends we have. It's so worth jumping in and getting to know people. You won't regret making friendships, that is for sure.

But anway..

With small groups, and other social events, there always seems to be food available. Food tends to bring us closer together. It's a fact of life.

My husband and I host a small group, so I was trying to dig around and search for some healthy options to have.

I came across a recipe idea in this America's Test Kitchen cookbook (which is the best cook book, in my opinion, that you could have)...

..for spiced almonds!

There are tons of variations to have fun with and to get creative with.

PLUS, almonds are a great healthy fat! AND you toast them in butter or the oil of your choice, meaning you can avoid the bad vegetable oils that the other pre-prepared varieties come in.

Here is the recipe:

Spiced Almonds

-Basic Recipe
Heat 1 tablespoon olive oil or butter in a 12-inch nonstick skillet.
Add 2 cups skin-on raw almonds, 1 tsp salt, 1/4 tsp pepper.
Toast the almonds over medium-low heat, stirring often, until they are fragrant and the color deepens slightly, about 8 minutes.
Transfer to a plate lined with paper towels and allow to cool before serving.
The almonds can be stored at room temperature, wrapped tightly in plastic wrap [or in a plastic bag] for up to 1 week.

Variations:

*Rosemary Almonds:
Add 1/2 tsp dried rosemary to the skillet with the almonds.

*Lemon-Garlic Almonds:
Add 1/2 tsp grated lemon zest and 1 minced garlic clove to the skillet with the almonds. Just before serving, toss with another 1/2 tsp grated lemon zest.

*BBQ Almonds:
Add 1/2 tsp cumin, 1/8 tsp chili powder, 1/8 tsp cayenne pepper, and a pinch of cloves to the skillet with the almonds.

*Spiced Almonds [this is the version I made for my small group]:
Use butter rather than olive oil and add 2 Tbsp sugar [I used half a tablespoon], 1/2 tsp cinnamon, 1/8 tsp cloves, and 1/8/ tsp allspice to the skillet with the almonds. Serve warm.

*Chinese Five-Spice Almonds:
Add 1 tsp Chinese five-spice powder to the skillet with the almonds.

*Orange-Fennel Almonds:
Add 1/2 tsp grated orange zesta nd 1/2 tsp fennel seeds to the skillet with the almonds. Just before serving, toss wtih another 1/2 tsp grated orange zest.


It would be so fun to make up your own versions, too! I'm thinking something with coconut oil instead of butter or olive oil, some coconut flakes in the mix... my wheels are turning!


If I'm in a small group with you, be prepared to try one of these options in the future. I will be making them again.

YUM!