Roast Nut Snacks

Serves many.
By Dennis W. Viau; original recipes.

There are two nut snacks I keep in my home—roasted pecans and smokehouse almonds. They are so easy to prepare, I make them myself. I save money and my snacks don’t have any additives, like maltodextrin.

Roasted Pecans:

Note: I use the jar I store them in as a measuring vessel, preparing only enough nuts to easily store.

Ingredients:

Pecans, about a cup or more
Olive oil or other oil you like, about 2 tablespoons
Salt to taste

Directions:

Heat your oven to 350°F (175°C). Place the pecans in a bowl with the oil. Cover the bowl securely with plastic wrap and gently shake and turn the bowl to coat the nuts evenly.
Spread the nuts on a baking sheet and sprinkle with salt. Roast for 15 minutes. Allow to cool. Store in an air-tight container.

Smokehouse Almonds:

Ingredients:

Olive oil or other oil you like, about 2 tablespoons
1/8 teaspoon or more Wright’s Liquid Smoke*
Whole almonds, about a cup or more
Salt to taste

Directions:

Heat your oven to 350°F (175°C). Place the oil and Liquid Smoke in a bowl. Add the almonds. Cover the bowl securely with plastic wrap and gently shake and turn the bowl to coat the nuts evenly.

Spread the nuts on a baking sheet and sprinkle with salt. Roast for 15 minutes. Allow to cool. Store in an air-tight container.

Variations:

If you enjoy spicy hot pecans or almonds, season the nuts with some chili powder to your liking. Or combine a few packets of stevia with ½ teaspoon ground cinnamon and sprinkle on the oiled nuts before baking.

*The local grocery store shelves Wright’s Liquid Smoke in the same area as the bottled marinades.

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