Tag Archives: snack

Honey Sesame Almonds – Three Ways

Almonds.

HSAsingle

Delicious and nutritious, yes, but hardly party food…

…until we add a little sparkle =)

(Ew I’m sorry.  I meant sesame seeds.)

singlecover

No fuss, no nonsense.  Just quick and easy..ready?

Take this sad, lonely little guy..

HSAsingle2

..plus 1 1/2 cups of his closest raw-almond friends and spread them out in a single layer on a cookie sheet.

HSAtray2

Don’t do anything to them!  They don’t need oil and they don’t need seasoning yet.  10 minutes later you have perfectly roasty toasty almonds that I could eat all day just like that.

HSAalmonds

It gets better.

Add whatever seasoning you want.  Get creative! Almost any combination works.  Honey is a real sweetie and gets along with most things. 😉

I tried cinnamon

HSAcinna

and spice

(garlic, chile powder, cayenne and salt)

HSAsavory

and coated both in honey/brown sugar delight.

HSAcoating

I also left one batch unseasoned…just honey and sesame.  They are absolutely every bit as good as the spiced versions.

You can spend as little or as much time on this as you have/can/want. It’s all about that sesame seed coat.

HSAsesame

You COULD just throw the sesame seeds on top, give it a stir and be done.  They’ll be unevenly coated, slightly sticky and absolutely delicious.

messy

OR you could take your sweet time.

HSAdip

Tossed in small batches they get perfectly even sesame seed coats, they aren’t sticky at all and they’re absolutely delicious.

neat

It works either way, pick your poison.

Spread them out and let them dry a bit.  It really only takes a minute.

HSAneat

That’s all!  In 15 minutes you can make a fun little treat to share.  Make them as a last minute appetizer.  Make them to munch on tonight to keep that champagne under control.  Make them because they’re tasty and crunchy and satisfying which is as good a reason as any.

bowl

Then, accidentally eat them all because they’re perfectly sweet and salty and you can’t stop.

It’s ok, tomorrow is a new year. =)

Here’s to you.

Enjoy!

❤ Ellen

Honey Sesame Almonds

1 1/2 cup raw almonds1/2 cup honey2 tablespoons brown sugar1/4 teaspoon saltenough toasted sesame seeds to coat…it depends on your method and your preference 1/2 cup – 1 cup roughly

  1. Preheat oven to 350 degrees F
  2. Spread almonds in a single layer on a cookie sheet.  Bake for 10 minutes or until the almonds smell/taste toasty and have very slightly darkened in color.  Be careful!  They burn quickly.
  3. While the almonds toast,  put the honey, sugar and salt in a small sauce pan over medium-low heat and stir until the salt and sugar dissolve completely and the mixture is a little runnier than just plain honey
  4. ((If you’re adding spices…toss toasted, cooled almonds in spices before coating in honey.  See spice combos below.))  Spoon honey mixture over toasted almonds in a medium bowl and stir until evenly coated.  Add one spoonful at a time until the almonds have a thin coat of honey. If you just dump all the honey on top you might find yourself in a sticky situation…ha!
  5. Either shake some sesame seeds over the honey-coated almonds and stir (for a quick, uneven coat) or transfer just a few almonds at a time to a bowl of sesame seeds, toss to coat and transfer to a piece of parchment paper or wax paper to dry.

Cinnamon Honey Sesame Almonds

1 tablespoon ground cinnamon (for 1 1/2 cups almonds)

  1. Toss the toasted almonds in 1 tablespoon cinnamon (for 1 1/2 cups almonds) before coating with honey.  Make sure to scrape the bottom of the bowl to evenly distribute the cinnamon with the honey.  You could also stir the cinnamon into the honey before coating to ensure even coverage.  (I didn’t do that because I was making a couple of different batches with my honey)
  2. Complete the process as described above

Savory Honey Sesame Almonds

1 1/2 teaspoons garlic powder1 tablespoon chile powder1/8-1/4 teaspoon cayenne pepper1 1/2 teaspoons salt

  1. Whisk all spices together until well combined
  2. Toss the toasted almonds in the spice mixture before coating with honey.  Make sure to scrape the bottom of the bowl to evenly distribute the spices with the honey.  You could also stir the spices into the honey before coating to ensure even coverage.  (I didn’t do that because I was making a couple of difference batches with my honey)
  3. Complete the process as described above
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Filed under Appetizer, Snacks, Uncategorized

Roasted Chickpeas

New favorite snack!

Pretty excited about it.

Look how roasty toasty delicious those are!!

I love anything roasted.

Loooovvveee the crispy salty bits that appear (especially on things like potatoes) YUM!

I also love anything slathered in chocolate.

Not necessarily roasted AND slathered in chocolate at the same time but I could probably be persuaded.

These are providing a nice contrast to the choco-craze I’ve been living at the bakery. Don’t get me wrong…it’s pure chocolate bliss 😉 but sometimes you need something to cut the sweet.

I’d say these are kind of like a less guilt-laden version of corn nuts.  Now all I need is a coke slurpee! (Man, that was the ULTIMATE post-soccer game treat back in the day. Snack of champions? Yikes.)

Just rinse

Season

Roast

Think about removing the rogue kidney bean that was in your can…decide it’ll be a fun experiment….

love.that.crisp.

So easy. So filling. So delicious.

Enjoy!

❤ Ellen

Roasted Chickpeas

1 12 oz can chickpeas, drained and patted dry
Olive oil or cooking spray…I’ve heard they’re really good dry roasted too (no oil)…may have to try it
Salt
Garlic powder
Pepper
…all to taste
((but really any seasoning you want)

1. Place drained and dried chickpeas in a bowl and toss with oil and seasonings until evenly coated. **YOU DON’T NEED MUCH OIL don’t overdo it.  Maybe a couple of teaspoons

2. Spread on a cookie sheet and bake at 450 for about 15 minutes or until they start to brown.  Shuffle them around then pop back in the oven at 350 for about 20 more minutes or until they’re completely dried and crunchy

P.S. These don’t keep very well. They lose their crunch the next day.  It’s probably best to make only as much as you’ll eat that day.  If anyone has any storing secrets let me know!

P.P.S. That kidney bean was pretty tasty…I think roasting different beans may be in my future….

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Filed under Snacks, Uncategorized