Rosemary Chipotle Roasted Almonds

What’s the quickest way to get my husband into the kitchen and asking me, “What are you making?”

Easy.

Roast some nuts.

I’ve never seen someone get so excited over roasted nuts, but he does.

And yes, there are many jokes that could be told with all this nut talk.  So go ahead and make your mental jokes and chuckle to yourself every time you see the word nuts.  We’re all on the same wavelength but l’ll keep things G-Rated in print.

I get much more excited over these cookies baking, but I have the sweet tooth and he has the savory tooth.

And his savory palate got down with some nuts.

For the recipe I was inspired by Amy of Adventures in Marriage’s recipe after seeing them on her blog.  I was assigned her blog for this month’s Secret Recipe Club assignment.

I decided to add chipotle seasoning to the recipe and played with the spice blend a bit.  I also used almonds that had already been smoked to add flavor depth.

Plus, I was making these for Scott and he loves a good smoked nut.  G-Rated, remember.

 

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Rosemary Chipotle Roasted Almonds (Vegan; Gluten, Soy, & Dairy Free)

1 tbsp olive oil

1 tsp chipotle seasoning (for a salt-free blend I like Mrs. Dash Southwest Chipotle)

1 tbsp fresh rosemary, finely chopped + pinch more after roasting

pinch cayenne or chili powder, to taste

pinch salt, to taste

pinch black pepper, to taste

1 c almonds (I used smoked but raw, roasted, salted, plain, smoked; use what you have and prefer)

Directions: Preheat oven to 325F.  Combine all ingredients except for the almonds in a bowl and mix.  Add the almonds to the oil and spice mixture, and toss to combine.  Spread almonds in a single layer on a parchment, foil, or Silpat-lined cookie sheet (for easier cleanup) and roast for 15-20 minutes until lightly toasted, or until desired toasting and browning level is reached.  Allow to cool slightly and serve.  Top with a pinch more of finely chopped rosemary after roasting, if desired.  Will keep in an airtight container or jar for week(s).

Double, triple, or quadruple recipe as desired if making for a party or making extra in advance for leftovers, snacks and lunch boxes, for gifts, etc.

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These would make great holiday gifts because they’re easy and inexpensive but I find that most people prefer homemade gifts.  Especially homemade gifts of food.

And around the holidays who doesn’t love a good nut?

The malls seem to capitalize on this because when I’m doing my holiday shopping, the aroma of nuts wafting through the air is pretty intoxicating.  I am always tempted to drop my Bath & Bodyworks sprays, get out of that ridiculously long Victoria’s Secret line because I really don’t need more flannel pajamas anyway, and race off to the nut roasting stand and get my mitts on some nuts.  Either that or a Cinnabon Donut.

If I keep buttering Scott up with the roasted nuts, maybe he’ll buy me a Kitchen Aid stand mixer.

That way I can butter myself up with baking and dessert making.  That’s my master plan anyway.

I’ll let you know if it works.

And yes, it was nutter-riffic taking pictures of these roasted nuts.  <– Do you like a side of cheeseball with your nuts?  I apparently do.

The last nutty shots I took were at Food & Light and taking these pictures brought back really fond memories of that trip and workshop.

Questions:

1. Do you like nuts?  What kind and how do you like them?

I love cashews and peanuts.  I am so-so about almonds but I’m not picky.  I could sit down with a bag of Trader Joe’s mixed nuts, a jar of Planter’s Peanuts, whatever, and go to town.

I love cinnamon and sugar roasted nuts, honey roasted nuts, or spicy nuts like these chili and lime ones.  Oh, so good.

But I am not cut out for them so have to really watch the portion size.  They really do a number on me but Scott has a cast-iron stomach and inhaled the batch in record time.

2. Do you have more of a sweet tooth or a savory palate?

Sweet tooth all the way for me!

Give me a Nutter Butter Special K Bar (No Bake) any day over roasted nuts.

Have a great week!