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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Spicy Roasted Almonds, Pecans, &Walnuts

This was one of the first recipes my husband and I ever made together in our first kitchen. Since then it’s been a favorite. It goes great as a snack to munch on before holiday dinners, and we usually make it for Thanksgiving. It’s not my recipe, but since I’m making it this Thanksgiving, I’d like to share it with everyone. You’ll get a big batch out of this, so it’s great to share with a lot of guests. Use raw nuts that are unseasoned. I used dried oregano from my own garden. Smoked paprika is best and can be bought at Whole Foods, but if it’s too hard to find, regular paprika can also be used. They are addicting!

Ingredients:

2 cups whole almonds
2 cups pecan halves
1 cup walnut halves
2 tablespoons extra virgin olive oil
2 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons smoked paprika
2 teaspoons ground black pepper
1/2 teaspoon sea salt
1/4 teaspoon ground red pepper

Directions:

1. Preheat the oven to 300 degrees Fahrenheit. In a large bowl, combine almonds, pecans, and walnuts. Adding 1 tablespoon at a time, toss the nuts with olive oil.

2. In a small bowl, combine red pepper, rosemary, oregano, smoked paprika, black pepper, and sea salt. Slowly sprinkle the mixture over the nuts, tossing to coat.

3. Spread the nuts on a baking sheet in an even layer. Bake 30-40 minutes, stirring occasionally. Let cool before serving them in your favorite holiday dish.

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