Wednesday, December 28, 2011

Roasted Nuts: Sugar Blues

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Roasted nuts - curry and cinnamon almonds
Post Christmas is always a time I get to see my kids start to wind down from all of the excitement and build-up leading to the BIG day.  It is also when our diets start to return to something more normal for our household, which means a lot less sugary snacks.  The sugar withdrawals are obvious and so I am looking for ways to provide snack foods that will be satisfying and filling and very mouth friendly while easing us away from the cookies/fudges/brittles/toffees and sweet drinks that have been in excess.  Nuts for me are the perfect vessel for this -- they can be sweet, savory, spicy or mild, are high in protein and it does not take too many handfuls before you start feeling full and satisfied.  Homemade roasted nuts taste soooo much better than anything you can buy in a can and they are infinitely variable.  You can make a batch to satisfy whatever craving you may have.  If you want a small batch, use a skillet on the stove.  Larger batches can be done quickly in a hot oven.  Both methods work great.

Roasted Nuts

Michelle K.
The blend pictured is almonds with curry powder, ground cinnamon and kosher salt. Be creative and find that mix that matches your craving.  


  • 2 cups almonds (or any nut of your choice)
  • 1 tbs oil
  • 1 - 2 tbs spice


  1. Pre-heat your oven to 450 (F). In a slightly over-sized bowl, add the nuts. Any variety of salt free raw nuts will do, so experiment. Almonds, walnuts, pistachios, peanuts, pumpkin seeds, cashews and so many other choices.
  2. Use just enough oil to lightly cover the nuts. Flip and toss and stir the nuts until they all have a light covering - the oil is what the spice will stick to, so be sure to get everything covered. I find my fingers work best for this step.
  3. Sprinkle in whatever spice mix you are in the mood for -- curry powder, cinnamon, finely ground pickling spice, salt and pepper, chili powder, hot pepper flakes, sugar, dill -- the list is endless. Mix the spices together first in a small bowl before adding to the nuts. Again, a lot of tossing and turning to evenly distribute the spice is key.
  4. Spread the nuts in a single layer on a cookie sheet. Bake in the oven for 5-10 minutes, shaking frequently. Watch these closely they can go from roasted to burnt quickly.
  5. The nuts will become crunchy again as they cool. Enjoy!
Yield: 12 servings

Prep Time: 00:05
Cook time: 00:10


Calories: 103
Total carbs: 4