Going Nuts.

Happy Tuesday all!

Yes, I am definitely going nuts! I miss my baby seester. It is her spring break this week and low and behold, she decides to jet off to Arizona to visit some of our family. Where am I? Here, missing her! So, in my best "I miss you" fashion...I sent her this pic yesterday of

my "sad, I miss you, come back home now" face.

Didn't work. But still made her laugh. Haha!

Anyway, she stopped off in Houston before going on her trip so I made her a snack to take with her. She  definitely trips out over any kind of roasted nut mix. Because I am the most awesome big seester in the world...I roasted her some 

almonds

with some sweet and spicy stuff on them.

 

Guess what? In her best Leslie fashion she ate some with her breakfast in the morning, and then forgot to take them with her! 

O well, more for me! 

I have been putting these on my salad at lunch...every.single.day. since she left. Delish-ous! Hurry back seester! They are almost all gone!

What kind of snacks do you take on your trips?

Sweet and Spicy Almonds:

Ingredients:

3 T. coconut oil, melted

1/3 c. brown sugar

2 T. water

1 t. salt

1 t. ground cinnamon

1/2 t. ground cumin

1/2 t. cayenne pepper

1 T. chili powder 

1/2 t. ground chipotle powder

1/2 t. New Mexico chili pepper, optional

1/4 t. smoked Spanish paprika

4 c. raw, unsalted almonds

Instructions:

1. Preheat the oven to 300 F. Line a baking sheet with parchment paper.

2. Place the coconut oil, brown sugar, and water in large sauce pan. Place the almonds in a separate, heat proof, mixing bowl.

3. Stir over medium heat on the stove until sugar is completely dissolved.

4. Add the spices and mix well, using a spatula. 

5. Pour the mixture over the almonds, making sure to all of the almonds are completely coated with the mixture.

6. Spread the almonds onto the baking sheet. Bake for 25 minutes, stirring twice. 

7. Allow the almonds to cool completely on the pan.

Yields 4 cups. 

MANGIA!!!