Let's Get Roasting - It's Snack Time

Tonight, I decided to experiment with some homemade roasted nut/bean snacks. Have you ever noticed the markup between raw bulk nuts and the fancier spiced ones at the market? Well I'm here to tell you that it's easier, fresher and healthier to take the bulk and make your own mixes! Controlling what goes in to these snacks should not be under rated. You can control the salt and the spices to your liking...yahoo! I find Indian snacks from the market like roasted chickpeas and curry nuts too spicy and here I have control.

Let's for a moment talk about nuts - They are calorie dense so tread carefully. They are an excellent source of protein and unsaturated fats like omega-3, which can reduce the bad cholesterol in your system. So stick to 1-2 oz per day and you're on your way - heart healthy snacks, here we are!

Curried Cashews - Combine 0.5 tbsp of olive oil, 1.5 cups of raw cashews, 1/2 tsp of tumeric, salt, coriander, cumin (each), 1/4 tsp cayenne pepper. Roast in oven at 350 for 12 minutes (stirring once at 6mins). Cool and serve. Spicy and delicious. Refer down to the benefits of curry spices. You'll be surprised!

Rosemary Garlic Almonds - Melt 1/2 tbsp margarine in a skillet, add 1 tbsp fresh minced rosemary and 1 minced clove of garlic. Heat until aromatic. Add 1.5 cups raw almonds and 1/2 tsp of salt. Stir and mix well for 1 minute over heat. Add 2 tsp worcestire sauce and mix well. Place on cookie sheet in single layer. Roast at 350 for 8 minutes. Cool and serve. Amazing savory mix, these are my favourite.

Spicy Roasted Chickpeas - 1 15 oz can of chickpeas, drain, rinse and pat dry. Mix with 1 tbsp olive oil, 1/4 tsp of cayenne pepper and 1/2 tsp of garlic salt. Mix well and put in single layer on cookie sheet. Roast at 350 for 20 minutes. Flip the chickpeas. Crank heat up to 450 and roast for an additional 15 minutes. This will dry them out and make them a crispy spicy snack! Remember to cool before you eat or your tongue will be in for a rude awakening!