Fall amps my desire to snack on fun. But I want to make sure i have hearty and healthy snacks available. That’s why I was elated when I found the two following fall recipes. Both are unique and look like incredibly tasty, healthy snacks. Each recipe is simple and sweet, and great for snacking on as you bustle through your favorite local store while searching for holiday gifts.
1 tsp virgin olive oil
1 lb raw, skinned almonds, or walnuts, or peanuts
2 egg whites, lightly beaten
1/2 cup sugar
1 1/2 tbsp five-spice powder
1 tsp salt
Preheat your oven to 300°F and lightly grease a cookie sheet with olive oil. Place almonds in a bowl and mix egg whites with almonds (stir to coat). Then, in a paper or plastic bag mix sugar with spices, and salt. Drain almonds in a strainer and drop them into the bag. Shake the bag to coat almonds with spices and salt, and make certain to hold the bag shut!
After the nuts are thoroughly coated, spread the nuts in a single layer on the greased cookie sheet. Roast the nuts, stirring occasionally, for 40 to 45 minutes. Check the nuts 30 minutes in to make sure they aren’t burning.
How to test for “doneness:” Cut an almond in half to make certain its inside is opaque and crisp. Let the nuts cool and then transfer them into a serving dish. Nuts will keep for one week in a tightly covered container.
2. Roasted Edamame with Sea Salt and Cracked Pepper, via the Kitchn
16 ounces frozen shelled edamame
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
(or 1-2 teaspoons alternate seasoning)
Before baking: Thaw edamame for an hour in a strainer over a bowl to reduce roasting time. Then, preheat your oven to 375°F. Pour edamame in a strainer and run the beans under warm water to melt any ice crystals. Spread edamame on a clean dish towel and pat the beans gently with another dish towel to dry them.
In a mixing bowl: Toss edamame with olive oil, salt and pepper, or other seasonings, if you wish. Taste one of the edamame and add more seasonings if you’d like! Spread edamame in a single layer on a sheet pan and roast the beans for 30 to 40 minutes. (Stir the beans every 10 minutes.) Watch for the edamame to begin puffing and turning golden-brown. The beans’ color will darken and their exteriors will be dry. Remove the pan from the oven and transfer roasted edamame into a serving bowl.
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