Prep 10 mins
Cook 20 mins
California is the only state that produces almonds commercially. Seventy percent of the world's supply is grown by 6,000 farmers on almost half a million acres. Almonds are not actually nuts, botanically speaking, but are the seeds of stone fruits, like the pit of a peach. They are rich in protein, calcium and riboflavin. Only a small portion of the fat in almonds is saturated, and the almond's fat content is among the lowest of the nuts. They are a great addition when chopped and sprinkled over steamed or sautéed dark leafy vegetables such as broccoli rabe, spinach or kale. From Party Nuts!
- 2 cups raw almonds (or a combination, skin on) or 2 cups hazelnuts (or a combination, skin on)
- 1 tablespoon olive oil
- 2 teaspoons garlic, finely minced
- 1⁄2 teaspoon garlic powder
- Preheat oven to 250ºF.
- Line a baking sheet with parchment paper.
- Place all the ingredients in a medium-size bowl and toss until the nuts are well coated.
- Transfer to the prepared sheet and arrange in a single layer.
- Place in oven and cook until the nuts begin to color, about 20 minutes.
- Transfer to a paper towel to drain and set aside to cool before serving.
- Pine nuts are also great cooked this way.
- Keep your eye on these to be sure the garlic doesn't burn.