Trader’s Joe’s finally came to Denver last year and what fun we’ve had exploring their many wonderful products. During one of my trips, they were tasting their Cruciferous Crunch Salad with mixed nuts and Spicy Peanut Vinaigrette. Yummy in the tummy!
The recipe is so simple, it doesn’t need one. Chop the contents of the salad mix. Chop about 1 cup of mixed nuts (or nuts of your choice), and top with Trader Joe’s Asian Style Spicy Peanut Vinaigrette dressing. Toss and serve immediately.
It’s simple, delicious, and good for you. What’s not to like?
Everyone in my life knows I’m a little nuts about nuts. Last week I purchased a box of cocoa roasted almonds at my local King Soopers and loved them! The bit of sweetness along with the nut crunch and cocoa blast was divine.
They were easy to make and store well. I had dry ingredients left over, so I tried the recipe with English Walnuts. They were equally wonderful! Cocoa roasted almonds and walnuts are my new, favorite afternoon snack!
COCOA ROASTED ALMONDS
1 pound raw, shelled almonds
8 Stevia sweetener packets (next time, I’ll try it with powdered sugar)
1/4 teaspoon popcorn salt
2 teaspoons cornstarch
1/4 cup cocoa powder
Pour the almonds in a large bowl. Spray the almonds lightly. Toss the almonds and spray again, to assure that the almonds are lightly coated.
In a small bowl, combine the Stevia, salt, cornstarch and cocoa powder. Pour the dry ingredients over the almonds and toss to thoroughly coat the almonds.
Line a baking sheet with parchment or wax paper. Bake at 250 degrees for 25 minutes, stirring every 8 minutes. Remove from the oven and place the almonds (or walnuts) on paper towels. Cool.
Each almond has about 7 calories.
Nuttin’ to it!
Recipe adapted from ehow.com Cocoa Roasted Almonds