Garlic Almonds and Hazelnuts

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!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat oven to 250ºF.
2. Line a baking sheet with parchment paper.
3. Place all the ingredients in a medium-size bowl and toss until the nuts are well coated.
4. Transfer to the prepared sheet and arrange in a single layer.
5. Place in oven and cook until the nuts begin to color, about 20 minutes.
6. Transfer to a paper towel to drain and set aside to cool before serving.
7. Pine nuts are also great cooked this way.
8. Keep your eye on these to be sure the garlic doesn't burn.