In this week's Sparkle Sleepytime story, “Davis the Grey Squirrel”, Davis and his little brother Micky like to watch their parents hop about the forest and dig holes in the now. When Davis decides to leave the nest and find out what's hiding in those holes, he is delighted to find some hickory nuts! As it's winter, the family shares the hidden bounty.
Roasted, seasoned nuts make for a satisfying, crunchy snack for the whole family, but store-bought varieties can be too salty. You can roast your own, of course, but — in the past — I've had a lot of trouble getting seasonings to really stick to homemade roasted nuts.
Until I learned a clever trick—use frothed egg whites!
By tossing nuts in egg whites before you roast them, you give the seasonings something to stick to. And, since egg whites don't really taste like anything, they don't otherwise change the flavor.
The recipe below will make nuts that are very mildly seasoned. Feel free to add more herbs and salt if you like a bolder flavor. Also, feel free to mix up the herbs or nuts you use. I love this rosemary-and-almonds combo, but just about any fresh or powdered herb would work, as would all different kinds of nuts. Have fun experimenting!
Rosemary Salted Almonds
¾ pound raw almonds
1 egg white
4-5 sprigs fresh rosemary
1 teaspoon salt
Allow the nuts to cool before you squirrel them away for eating!
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About the Author
The Sparkle Kitchen Series is created by Meryl Carver-Allmond.
Meryl lives in a hundred-year-old house near the prairie with her sweet husband, two preschoolers, one puppy, one gecko, and about ten chickens. While she's been writing since she could pick up a pen, in recent years she's discovered the joy of photography, too. She feels lucky to be able to combine those skills, along with a third passion — showing people that cooking for themselves can be healthy and fun — in her Sparkle Kitchen posts.