DAY 7: Slow Roasted Spiced Almonds
Not a cookie, but perfect for Christmas snacking when you need something savory to counterbalance all of the sugar. These also make a great gift for friends and neighbors.
Slow Roasted Spiced Almonds
¼ cup coconut oil or butter
4 Tbs Worcestershire sauce
1 Tbs Sriracha
1 ½ tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
9 cups (3 lb) whole raw almonds
Preheat oven to 250°F.
In a Pyrex measuring cup, melt coconut oil or butter in the microwave. Stir in seasonings. Place almonds in a large mixing bowl and pour seasoning mixture over the nuts. Stir with a rubber spatula until nuts are well coated.
Spread nuts in a single layer on a very large baking sheet (or use 2 medium baking sheets). Bake for 1 hour, stirring every 15 minutes. Taste nuts and sprinkle with additional sea salt (½ – 1 tsp), to taste. Allow to cool completely on the baking sheet, stirring occasionally.
Store in an airtight container at room temperature.
Makes 9 cups
NOTE: Almonds can also be roasted at 350°F for 20 minutes, stirring after 10 minutes.