Smoky Spicy Roasted Almonds

These smoky spicy roasted almonds are seasoned with cayenne and smoked paprika. They are super easy to make and perfect for snack time or happy hour.

I’ve been trying, at my doctor’s request, to up my protein intake and eat a bit more healthily. While the calorie count is rather high for almonds, most of it is from so-called “healthy fats” and they add fiber and protein to a balanced diet. At least, that’s what I’ve been reading! 

So, when our host for this week’s Sunday FunDay said that since tomorrow, 16 February is National Almond Day, today we should share almond recipes in celebration, I knew I wanted to make my new favorite snack. 

A lot of recipes for roasted nuts toss them in oil to get the seasonings to stick but I learned from my friend and fellow blogger Sue from Palatable Pastime, that egg whites do a much better job. Bonus: they add very few extra calories and the egg whites bake up dry so your nuts are lovely and crunchy. Thanks, Sue! 

 If you like smoky and spicy, these are going to be your new favorite snack too! 

Smoky Spicy Roasted Almonds

Regular paprika won’t do here. You need the smoked to impart that wonderful smoky flavor. Adjust the cayenne according to your preferred spice level. I use a minimum of a1/2 teaspoon!

Ingredients 

2 tablespoons egg white

2 cups or 300g whole raw almonds

1 teaspoon smoked paprika

1/2 teaspoon fine sea salt

1/4-1/2 teaspoon (or more!) cayenne pepper

Method

Preheat your oven to 325°F or 163°C and line a baking pan with foil or a silicone liner for easy cleanup.

In a medium bowl, whisk the egg white until it’s foamy to make sure it is completely broken down.  

In another bowl, combine the smoked paprika, salt and cayenne pepper. 

Toss the almonds in the egg white and stir them till coated. Sprinkle the spice mix on the almonds.

Toss lightly to season.

Spread the almonds out evenly on your prepared baking pan.

Bake in your preheated oven for 15 minutes. Take the pan out and give the almonds a good stir and separate any almonds that are stuck together. 

Bake for an additional 12-15 minutes or until lightly roasted. Watch closely towards the end of the cooking time to make sure they aren't getting too brown.

Cool in the pan. The almonds make a lovely crackling sound as they cool, which is fun. 

Serve immediately or leave to cool completely before storing in an airtight container.

If you’re not going to eat them all within a week or two, store them in the refrigerator for up to three months or in the freezer for up to six months. This keeps them from turning rancid on you, as nuts can do.

Serve as a snack at happy hour with the beverage of your choice. It’s chilly right now so we aren’t drinking iced drinks but these also go down a treat with a cold beer or crisp white wine. 

Cheers! Happy National Almond Day. Enjoy! 

As I mentioned above, it’s Sunday FunDay and today we are sharing almond recipes. Many thanks to our host, Camilla of Culinary Cam. Check out the link list below. 

• Almond Date Balls from Mayuri's Jikoni
• Banana Pancakes from Sid's Sea Palm Cooking
• Basil Almond Pesto from Sizzling Tastebuds
• Chinese Almond Cookies from Karen's Kitchen Stories
• Copycat Panera Thai Chicken Salad from A Day in the Life on the Farm
• Energy High Protein Shake from Sneha's Recipe
• Gató de Almendras Mallorquín from Culinary Cam
• Grain Free Almond Flour Cinnamon Pancakes from A Messy Kitchen
• Lemon Almond Muffins from Making Miracles
• Smoky Spicy Roasted Almonds from Food Lust People Love

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Cheddar Marmite Rolls

Cheddar Marmite Rolls are soft and fluffy, filled with savory Marmite and extra sharp cheddar and baked till golden brown. A great breakfast or snack!

Marmite is a thick, salty spread made from yeast extract, enjoyed by many and probably hated by even more. It’s a very divisive ingredient by all accounts. Some people say that you have to grow up eating it to like this quintessential British foodstuff but I know quite a few British folks who are on the NOPE, NEVER side. 

As further proof, I did not grow up eating it. In fact, I only came across it as a fully grown adult but I love it! Hot buttered toast with lashings of Marmite? Divine. Steaming bowl of pasta with creamy butter and generous spoon of Marmite stirred through it? The perfect meal. Fortunately, my husband feels the same. 

In fact, I made these rolls at his request. This month our host chose Loaves of Love for our Bread Bakers theme so I asked what he would like me to bake. Cheddar Marmite Rolls was the answer. We both adored them.

Cheddar Marmite Rolls

If you don’t have Marmite, you can use its less pungent Australian sibling Vegemite. I don’t know of any other possible substitutes! This recipe is adapted from one on Tasting Thyme. It makes 12 large rolls. 

Ingredients

1 1/2 cups or 360ml warm water (100-110°F or 38–43°C)

1 tablespoon potato flour/starch 

2 1/4 teaspoons active dried yeast

1 teaspoon sugar

3 2/3 cups or 456g strong white bread flour, plus extra for rolling out

3 tablespoons olive oil, plus more for the mixing bowl

1 teaspoon fine sea salt

1/4 cup or 60ml Marmite

8 oz or 225g grated extra mature cheddar, divided

Method

In the bowl of your stand mixer, mix the potato starch, yeast and sugar with the warm water and set aside for a few minutes. This should activate the yeast. If it doesn’t start to foam and bubble up, discard and start over with new yeast. 

Add the flour, olive oil and salt to the yeast bowl. 

Mix with the dough hook until it forms a sticky dough. 

Knead for 8-10 minutes or until the dough becomes smooth and stretchy. Form it into a tight ball. 

Drizzle a little olive oil in the bowl and roll the dough ball around to coat. Cover the bowl with cling film and leave to rise in a warm place for about 45 minutes - 1 hour or until doubled in size. 

Once the dough has risen, punch it down and put it on a lightly floured surface. 

Roll the dough out into a rectangle about 12 x 16 in or 40x30cm. Put the Marmite in a heatproof bowl, and warm gently in the microwave for about 15-20 seconds, just to loosen it. Spread this over the rectangle of dough, making an effort to go to the sides but leaving an edge at the top and bottom. 

Separate out about small pile of the grated cheddar to use for topping then sprinkle the dough with the rest in an even layer. 

Dampen the top edge with a little water, then from the longest edge, roll the dough up into a tight log. 

Finish with the seam side down so that it sticks closed. 

Line a baking pan with parchment or a silicone liner. 

Cut the roll into 12 reasonably equal slices.

Place them on your prepared pan, close together but leaving a little space for expansion. Cover with greased cling film and leave to rise in a warm place for 45 mins – 1 hour.

Once your rising time is nearly up, preheat the oven to 350°F or 180°C. 

Sprinkle the risen rolls with the reserved grated cheese. 

Bake the rolls for 35-40 minutes or until golden. Do be careful not to let the cheese topping burn. You can cover the buns with foil if you are worried, to protect the top while they finish baking. 

Remove from the oven and transfer to a wire rack.

Leave to cool slightly before serving warm. (We ate the leftovers either at room temperature or after a quick zap in the microwave. Delightful either way.)

Enjoy!

As I mentioned above, our Bread Bakers theme this month is Loaves of Love because it’s February, the month for Valentines! Celebrate with someone you love by baking for them. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the loving links below. 

• Beet Feta Twisted Heart Bread from Magical Ingredients
• Cheddar Marmite Rolls from Food Lust People Love
• Cheesy Twisted Heart Bread from Passion Kneaded
• Cranberry Cinnamon Swirl Bread from A Messy Kitchen
• Double Chocolate Muffins from A Day in the Life on the Farm
• Extra Gooey Sticky Buns from Karen’s Kitchen Stories
• Heart Shaped Rolls from Sneha's Recipe
• Rose Petal Pistachio Cardamom Sourdough Bread from Zesty South Indian Kitchen

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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Black-eyed Peas with Smoked Bacon

Black-eyed Peas with Smoked Bacon is a delicious, hearty dish made from dried legumes, bacon, onion and garlic, simmered long and slow in broth. It’s a real bowl of comfort food on a cold day. 

I make this dish at least once a year, for New Year’s Day, but I realized recently that I had never shared it. 

The folder with all the photos has many different pots, as evidence of the many times I intended to and took pictures to that end so don’t be alarmed if the cooking pot suddenly changes color or shape as you read on! The recipe remains the same. 

By Southern tradition, eating black-eyed peas on New Year’s Day is meant to bring you good luck all year long. Does it work? Who knows but I know better than to test my luck by going without! 

Black-eyed Peas with Smoked Bacon

I like to use a small slab of smoked bacon which I cut up for this dish but if that’s not available to you, use an equal amount of sliced bacon or even smoked sausage. 

Ingredients

1 lb or 450g dried black-eyed peas 

5 1/3 oz or 150g smoked bacon

1 medium onion

4 garlic cloves

2 tablespoons vegetable oil

1 teaspoon freshly cracked black pepper

1/2 teaspoon cayenne pepper

3 cups chicken or vegetable stock

2-3 bay leaves

Fine sea salt to taste

To serve:

hot pepper sauce

cooked rice

parsley for garnish, if desired

Method

Put the black-eyed peas in a large pot and quick-soak by covering them – plus a couple of inches more - with boiling water. 

Put the lid on the pot and leave the peas to soak for 1 hour. Drain and rinse the peas.

Chop the onion.

Chop the garlic and cut the bacon slab into thick pieces. 

Heat the oil in a large pot over medium-high heat. Add the onion and garlic to the pot and cook, stirring, until the onion and garlic are softened, about 6 to 8 minutes. Add the smoked bacon, black pepper, cayenne and bay leaves and stir well. 

Add in the rinsed black-eyed peas and give the whole pot a good stir. 

Pour in the stock. Bring the mixture to a boil, then reduce the heat and simmer, covered until the peas are very soft, about 1 to 1 1/2 hours. Check occasionally to make sure the stock hasn't evaporated completely, adding a little more water, if necessary.

Taste for seasonings, and add salt and more freshly ground black pepper, if needed. Some smoked bacon can be quite salty so it’s best to wait till the end of cooking time before adding salt. Discard the bay leaves. 

Serve the black-eyed peas with some hot pepper sauce, if desired, over cooked white rice. In southern Louisiana, we would also serve this with a homemade relish we call chow-chow. Garnish with a little chopped parsley, if desired. 

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes make with dried beans. Many thanks to our host Sneha of Sneha’s Recipe. Check out the links below.

• Black-eyed Peas with Bacon from Food Lust People Love
• Indian Style Bean Salad from Mayuri's Jikoni
• Instant Pot 13 Bean Soup with Ham from A Day in the Life on the Farm
• Instant Pot Mexican Pinto Beans from Making Miracles
• Meatless Shepherd's Pie from Amy's Cooking Adventures
• Protein Rich Devil's Food Muffins from A Messy Kitchen
• Punjabi Style Chitra Rajma Masala with Homemade Rajma Masala from Sneha's Recipe
• Rajma Pulav - Kidney Beans Pulav from Sizzling Tastebuds
• Slow Cooker Chicken and White Bean Soup from Our Good Life
• Vegan Butter Bean Beetroot Salad from Cook with Renu

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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