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Scrumptious Roasted Nuts for Snacks and Gifts

Date: December 15, 2016      Publication: Bottom Line Personal      Source:  Linda Gassenheimer, Dinner in Minutes      Print:

Roasted nuts make great hors d’oeuvres and holiday gifts! And the ones below have no added sugar, unlike many roasted nuts. To use them as a gift, put them in a glass canning jar with an added label and ribbon.

Nuts burn easily, so check them often. After cooking, put them on a plate to cool. Roasted nuts will stay fresh for up to four weeks in an airtight container at room temperature and two to three months in the refrigerator.

Chipotle Roasted Peanuts

  • 1 Tablespoon butter
  • ½ Tablespoon canola oil
  • 1 teaspoon ground chipotle chili pepper or ancho seasoning
  • ½ teaspoon salt
  • 2 cups unsalted, dry-roasted peanuts

Preheat the oven to 350°F. Line a baking tray with foil. Place the butter in a large microwave-safe bowl, and microwave on high for 10 seconds or until fully melted. Remove the bowl of butter, then add the oil, chipotle seasoning and salt. Mix well. Add the peanuts, and toss to coat them. Spread the peanuts on the tray in one layer. Place the tray in the oven on the middle rack, and roast for 10 minutes. Remove the tray, and stir the nuts. Return the tray to the oven for 10 minutes.

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Lime-Roasted Pecans

  • 2 Tablespoons butter
  • 2 teaspoons fresh lime juice
  • 2 teaspoons salt
  • 2 cups unsalted, raw pecan halves

Preheat the oven to 350°F. Line a baking tray with foil. Place the butter in a large microwave-safe bowl, and microwave on high for 10 seconds or until fully melted. Add the lime juice, salt and pecans. Toss well to coat all the pecans. Spread the pecans on the prepared tray in one layer. Place the tray on the middle rack in the oven, and roast for five minutes. Remove the baking tray, and stir the pecans. Return the tray to the oven, roast for five minutes more.

Savory Spiced Almonds

  • 2 cups unsalted, raw almonds
  • 2 Tablespoons canola oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper

Preheat the oven to 350°F. Line a baking tray with foil. Spread the almonds on the tray in one layer. Place the tray on the middle rack of the oven, and roast for five minutes. Remove the tray, stir the almonds, then return the baking tray to the oven for 10 minutes more. Meanwhile, heat the oil over medium-high heat in a skillet. Add the cumin, coriander, cinnamon, salt and pepper. Cook for 30 seconds, and set aside. When the almonds are roasted, add them to the skillet and cook them over medium heat for five minutes, stirring during that time to make sure that all the almonds are coated with the spice mixture.

Source: Linda Gassenheimer is an award-winning author of several cookbooks including Delicious One-Pot Dishes and Quick & Easy Chicken. Most recently, she created the recipes for Beat Diabetes Now! She writes the syndicated newspaper column “Dinner in Minutes.” DinnerInMinutes.com