Honey Roasted Nuts

Honey Roasted Nuts

A part from being a mouthwatering snack, honey roasted nuts have nutritional benefits as well.

Nuts have protein, fiber, antioxidants and mono-saturated fat. It’s the fat that protects you from chronic heart disease. Some studies have reported that consuming one ounce of nuts daily reduces the risk of developing diabetes.

To receive the value of 6 grams of protein in Almonds you need to eat one ounce (about 24 nuts). There is also the benefits of vitamin E and the trace mineral magnesium.

To get 4 grams of protein from Cashews it is also one ounce (about 18 nuts) along with these trace minerals: selenium, magnesium, phosphorus and iron.

Twenty halves of pecans will give you 3 grams of protein along with vitamin B-1 for energy and the trace mineral zinc.

Now let’s get to roasting!!

Here is what you will need:

ingredients for Honey Roasted Nuts

In a medium bowl pour in three cups of mixed nuts, almonds, cashews and pecans. Pour 1/4 cup of honey over the nuts. Cut up 3 tablespoons of butter into small chunks
and disperse over nuts. Add 3 teaspoons of orange zest and sprinkle in the 1/2 teaspoon mixed cinnamon and nutmeg. To make it a better choice snack for the health of your heart replace the butter with 3 tablespoons of coconut oil (read our article about: Adding a Little Zest).

mixing all ingredients together for roasting

Next place bowl into microwave for 4 to 7 minutes. The time will depend on your microwave. I was able to roast the nuts in 4 minutes. Half way through the roasting stir
the mixture up. Place back into the microwave and continue to roast. While you are waiting place a sheet of parchment paper onto a cookie sheet or jelly roll pan.

preparing  finished roasted nuts for cooling

When nuts have finished roasting, remove the bowl and pour nuts out over parchment paper. Allow the nuts to cool for about 20 to 30 minutes.

adding sugar, dried cranberries and dried coconut
Next, with clean hands break up cooled roasted nuts and place into a large bowl. After you have broken apart the roasted nuts add about 1/4 cup or less of sugar (optional). The amount of sugar is to your liking. Mix up the nuts to coat them with the sugar. The amount of dried cranberries and shredded coconut is also to your liking. I added two handfuls of cranberries and two handfuls of coconut. Now mix in these additions until well incorporated.

Take your Honey Roasted Nuts and place them into a jar or container with a tight fitted lid. Enjoy!!

Honey Roasted Nuts packed into a Jar

You can have Honey Roasted Nuts with your next party or dinner gathering along with these other favorites Party Favorites .

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Warm Brussels sprouts and Dilled Potato Salad

Warm Brussels Sprouts and Dilled Potato Salad

The high fiber that Brussels sprouts contain can lower cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat.

The vitamins and minerals found in Brussels sprouts, include vitamins C, E, and A, and the mineral manganese.

Brussels sprouts are high in vitamin-K  about 273.5% per 8 ounce. Vitamin-K promotes healthy bones, prevents calcification of body tissues, and also helps as an anti-inflammatory agent, and also essential for brain and nerve function.

Studies have shown it can ward off cancer with only 4 servings a week compared to 10 servings a day of any other vegetable that isn’t part of the family of cruciferous vegetables.

Enjoy the video.

Print a copy of the recipe 

Warm Brussels sprouts and Dilled Potato Salad   

1 lb. baby potatoes, washed, skins left on

10 oz. Brussels sprouts, sliced

6 min-sweet peppers, seeded, diced

4 tbsp. avocado oil, divided

1/3 cup almonds, slivered

1 tsp. dried dill

¼ cup balsamic vinegar infused with pomegranate

½ tsp. salt

Heat oven to 350 degrees

Wash potatoes and roast in oven 25 to 30 minutes. Set aside.

Slice Brussels sprouts and sauté in heated pan with 3 tbsp. avocado oil.

Add slivered almonds and continue to sauté for 4 to 5 minutes.

Add mixture to potatoes. Set aside.

Wash peppers and remove seeds. Dice and add to salad mixture.

Mix in 1 tsp. dry dill. Add balsamic vinegar and 1 tbsp. avocado oil and mix until well incorporated.

Next add 1/2 tsp. salt and mix in well.

Plate and serve with your favorite meat.

 Print a copy of the recipe here

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Orange Almond Cake

Orange Almond Cake

Different uses for the citric peel like oranges or lemons are:

Oranges are candied.

Citrus fruit zest is added to flavor confectionery icing.

Lemon zest is used in cheese cakes.

Here is what you will need to prepare the Orange Almond Cake:

ingredients for Almond Orange Cake

For the cake
1 ½ cups dry roast almond pieces, processed to flour
4 large eggs, at room temperature, separated
½ cup honey
1 tsp. vanilla extract
½ tsp. baking soda
½ tsp. salt

Candied Oranges and Syrup
1 ½ cup Sugar
¾ cup water
2 or 3 medium oranges, thinly sliced

We will start with candying the oranges first. Cut the ends off both sides of the orange and cut into thin slices.

Heat the sugar and water in a large skillet over medium heat, stirring until sugar has dissolved. Add oranges and cook over low heat for 15 minutes until candied.  Set aside.

Candied oranges for the Orange Almond Cake

Preheat the oven to 350 degrees.

Prepare a 8 inch cake pan or spring-form pan spreading butter on sides of pan and lining the bottom with parchment paper.

From a room temperature stick of butter, cut off one tablespoon. Stick it to the side of the spring-form pan; using  a spatula spread it out over the sides of the spring-form pan.

preparing spring-form pan with parchment paper and buttering the sides

Next roast the almonds. To toast whole almonds, spread on a light colored baking sheet and bake at 350°F, mix nuts around once, roast  7 to 9 minutes or until they start to smell fragrant. When you smell the fragrance of the almonds and continue to roast them, they will have a burnt flavor.  

roasting almonds to make almond flour

The 7 to 9 minutes depends on the calibration of your oven. Hint: gas ovens will roast faster than an electric oven. Roasting the nuts makes a finer flour. As the image shows here not roasting the almonds makes a gummier flour and will not work will to prepare the cake.

differenc of almond grind fromroasting and not roasting

After you have processed the nuts prepare to assemble the ingredients.

Orange Almond Cake step by step

Beat the 4 egg yolks, ½ cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground almond flour and beat on low until combined.

Beat 4 egg whites in another large bowl with the electric mixer on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes. It is important that there is no hint of yolk in the whites or they will now whip up. The bowl cannot have any water in it or oil as well as the attachments to the electric mixer. The whites will not whip up.

Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined.

With the candied oranges fill the bottom and line the sides of prepared cake pan.

lining spring form pan with candied oranges

Next scrape the batter over the oranges evenly, taking care to not move the oranges slices.

Bake 38-45 minutes or until a toothpick inserted into the center comes out clean. Cake should have the appearance of golden brown.

Remove cake from spring form pan onto a large dessert platter by inverting it. Then pour syrup over the cake while it is still hot. Set cake aside to cool completely before plating and serving.

Orange Almond Cake

Orange Almond Cake

For the cake

1 ½ cups dry roast almond pieces, processed to flour

4 large eggs, at room temperature, separated

½ cup honey

1 tsp. vanilla extract

½ tsp. baking soda

½ tsp. salt

Candied orange and syrup

1 ½ cup Sugar

¾ cup water

2 or 3 medium oranges, thinly sliced

Preheat oven to 350 ° F

Heat the sugar and water in a large skillet over medium heat, stirring until sugar has dissolved. Add oranges and cook over low heat for 15 minutes until candied.  Set aside.

Prepare cake pan spreading butter on sides of pan and lining the bottom with parchment paper.

Process dry roasted almonds pieces in a food processor or blender until finely ground.

Beat 4 egg yolks, ½ cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground almond flour and beat on low until combined.

Beat 4 egg whites in another large bowl with the electric mixer on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes. It is important that there is no hint of yolk in the whites or they will now whip up. The bowl cannot have any water in it or oil as well as the attachments to the electric mixer. The whites will not whip up.

Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined.

With the candied oranges fill the bottom and line the sides of prepared cake pan. Next scrape the batter over the oranges evenly; taking care to not move the oranges slices.

Bake 38-45 minutes or until a toothpick inserted into the center comes out clean. Cake should have the appearance of golden brown.

Remove and unmold cake onto a large dessert platter by inverting it. Then pour syrup over the cake while it is still hot. Set cake aside to cool completely before plating and serving.

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The Smoke Point of Oils

Smoke Point of Cooking Oils

 All oils used in the kitchen contain varying smoke points. That is the temperature at which they start to smoke and break down. Heating the oil beyond this point can cause toxic fumes and free radicals that are able to harm your body.

The more refined the oil, the higher the smoke point.

The following image shows the healthiest oils to consume as well as their smoke point.

Healthiest Oils to consume

Avocado oil when refined has a smoke point to 500 degrees. Almond oil also is a high heat oil to 450 degrees as well as coconut oil to 450 degrees. Extra virgin olive oil only has a smoke point to 350 degrees. Olive oil is best used as a salad oil or dipping oil.

Remember: Anytime you cook with oil, you risk overheating it, which can lead to the formation of unhealthy compounds. When your oil starts to change color, that’s a sign that it’s starting to degrade from to much heat.

Seed oils are not healthy for consumption. These include: corn, soybean, canola oil, sunflower, grape seed, and safflower.

Most vegetable oils today are made from GMO’s or Genetically modified Organisms. Many independent scientific studies have shown them to be toxic to our bodies.

Canola Oil, Vegetable Oil, and Corn Oil are oils high in omega 6 fatty acids, which in excessive amounts are actually bad for your heart.

For more information read these related articles: Food Breaking News  –  Livestrong – Health risks of Corn Oil   –  Health Line News – USDA Clears the Way for Corn, Soybeans Able to withstand an Herbicide in Agent Orange

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