Spiced Toasted Almonds

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   Preheat the oven to 350F.

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   Toss the almonds with the olive oil, maple syrup, salt, cinnamon, and ginger until evenly coated, then spread them evenly on a sheet pan.

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   Bake for 7 to 10 minutes, until aromatic and slightly browned.

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   You know theyre done when you can smell them.

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   The almonds will become crispy as they cool.

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   While I was scuttling around the Commonweal Retreat Centers kitchen, I came up with the following mix of tasty morsels that everyone seemed to love.

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   To 2 cups of toasted almonds, add 1 tablespoon of dark chocolate chips, 1/4 cup of dried cherries, and 1/4 cup of pumpkin seeds.

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   If youre looking for a more savory flavor, swap out the cinnamon and ginger for 1/4 teaspoon each of dried rosemary, sage, and thyme.

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   When in doubt, take them out!

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    Nuts will continue to cook after they have been removed from the oven.

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    Store in an airtight container in the refrigerator for 2 weeks or in

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    the freezer for 2 months.

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    (per serving)

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    Calories: 105

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    Total Fat: 9.1g (0.7g saturated, 5.7g monounsaturated)

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    Carbohydrates: 4g

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    Protein: 4g

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    Fiber: 2g

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    Sodium: 40mg

* Per serving · 4 servings · Values may vary.

No additional tips available.