Tuesday, December 28, 2010
Roasted Cheddar-Herb Almonds
Jeremy, I'm sorry to say, has gone on the late, not-so-great Atkins diet -- you remember, the one that was all the rage 'cause it let you eat all the bacon and burger patties and pork rinds you wanted without expecting you to eat anything nutritious like fruit??? He and his dad started it just in time for Christmas, on the "buddy system" ... sigh. They've had a great deal of success already, but it certainly made life difficult for this chickie who made a dozen different types of sweet treats!
So, while I've been baking cookies and planning to give a tin of them to Jeremy, he's been eating Quarter Pounders without the buns, strips of bacon doused in cheese, pork chops in sour cream sauce ... oh, and one token taco salad without any chips. What kinds of treats could I give to him, then???
Jeremy suggested Jell-O Jigglers, made with sugar-free Jell-O; he told me that the blue ones looked good. Oh, if only I could capture in words my look of disgust and disdain when I heard that!
And then another idea struck, a much better one than rubbery blobs of blue goo: roasted nuts ... almonds, to be specific.
I dug through some recipes for ideas and mangled this one together from pieces of all the others. They smell so, so good as they're baking! And they're unbelievably addictive ... Jeremy is lucky that I left a few for him!!! When he tried some at our Christmas gift exchange, he just closed his eyes and said, "Mmmmmmm" ....
Roasted Cheddar-Herb Almonds
1 egg yolk
2 cups raw almonds
3/4 cup finely grated sharp cheddar
1/2 teaspoon garlic powder
1/2 teaspoon herb seasoning
1/2 teaspoon sea salt
Preheat oven to 325F. Lightly oil a baking sheet.
In a large bowl, beat yolk; add almonds and stir to coat.
In a small bowl, combine cheese, garlic powder, seasoning and salt; pour over the almonds and stir to coat.
Place the almonds on the prepared baking sheet in a single layer.
Bake for 15 minutes. Stir, then bake for another 10 minutes. Turn off the oven and open the oven door a bit, then let the almonds rest for 15 minutes.
Remove almonds from oven and let cool completely. Serve in a decorative bowl or place into a pretty jar to give as gifts.
Ghosts of Postings Past and Present
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- 10 for '10
- Our First Anniversary
- In the Thrift Shops with Rosie
- Roasted Cheddar-Herb Almonds
- Homemade Green Onion Dip
- Merry Mary-ness
- O, Christmas Tree ....
- Blueberry-Walnut Rugelach
- Ginger Shortbread Cookies
- Peanut-Butter No-Bake Treats
- Holiday M&M Cookies
- Cafe au Lait Blondies
- Cinnamon-Sugared Applesauce Breads
- The Comfort of Vegetable Lo Mein
- Chocolate Almond Loaf Breads (or Cakes???)
- Because I Value My Kneecaps ....
- "Let the Pampering Begin"
- Can It Really Have Been 30 Years ...?
- Eating My Vegetables
- Love My Leftovers!
- "Be Nice to Mary" Week
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