Ingredients
3 teaspoons orange zest, divided
1 teaspoon fennel seeds
1 teaspoon coarse salt, crushed
¼ teaspoon ground black pepper
2 cups skin on raw almonds
1 tablespoon extra virgin olive oil
Preparation
Adjust the oven rack to the middle position and pre-heat the oven to 350F. In a small bowl, mix the spices and 2 teaspoons zest together. In a large bowl, toss the almonds with the olive oil and then mix in the spices until well coated.
Spread parchment paper over a rimmed baking sheet. Place the almonds on the sheet in a single layer and toast. Stir the almonds frequently until they are light brown and fragrant, about 10-15 minutes. Cool the almonds completely. Toss with the remaining orange zest before serving.
A super yummy healthy snack for after school, at the desk, or late night munching.
Ingredients
3 teaspoons orange zest, divided
1 teaspoon fennel seeds
1 teaspoon coarse salt, crushed
¼ teaspoon ground black pepper
2 cups skin on raw almonds
1 tablespoon extra virgin olive oil
Preparation
Adjust the oven rack to the middle position and pre-heat the oven to 350F. In a small bowl, mix the spices and 2 teaspoons zest together. In a large bowl, toss the almonds with the olive oil and then mix in the spices until well coated.
Spread parchment paper over a rimmed baking sheet. Place the almonds on the sheet in a single layer and toast. Stir the almonds frequently until they are light brown and fragrant, about 10-15 minutes. Cool the almonds completely. Toss with the remaining orange zest before serving.
Ingredients
3 teaspoons orange zest, divided
1 teaspoon fennel seeds
1 teaspoon coarse salt, crushed
¼ teaspoon ground black pepper
2 cups skin on raw almonds
1 tablespoon extra virgin olive oil
Preparation
Adjust the oven rack to the middle position and pre-heat the oven to 350F. In a small bowl, mix the spices and 2 teaspoons zest together. In a large bowl, toss the almonds with the olive oil and then mix in the spices until well coated.
Spread parchment paper over a rimmed baking sheet. Place the almonds on the sheet in a single layer and toast. Stir the almonds frequently until they are light brown and fragrant, about 10-15 minutes. Cool the almonds completely. Toss with the remaining orange zest before serving.