Along with my efforts to go litterless, I've stopped eating mosg packaged foods (my body is probably super happy about this, but I do miss those yummy pretzel/hummus cups). Instead, I now keep snacks around that I can purchase without packing, utilizing the bulk bins at the grocery: nuts, trail mix, dried fruit, dates. Today I'm sharing my recipe for curried almonds, which are filling, savory, and delicious - as tasty as the snack foods you'd buy in the store (pretzels and hummus excepted, of course), but without any weird ingredients that make you feel vaguely guilty with every bite.
The recipe is based on one from the beautiful blog Sprouted Kitchen. I've made it many times over the years, slowly adapting it to be easier, healthier, and zero waste. I was able to purchase all of the ingredients in the bulk aisle of the grocery store, using my own packaging brought from home.
Curry Roasted Almonds
(recipe adapted from here)
2 tablespoons oil (I used olive oil, but you can use any type of cooking oil), 2 tablespoons sweet yellow curry powder, 3 cups raw almonds, 2 tablespoons sesame seed, salt, and red pepper flakes.
-Preheat the oven to 325 degrees.
-Combine the oil and curry powder together in the bottom of a medium mixing bowl. Stir in the almonds and sesame seeds to coat. Add in salt and red pepper flakes to your liking.
-Bake the nut mixture in a single layer on a rimmed baking sheet for 20-30 minutes, stirring at the 15 minute mark. These do burn, so check them every 5 minutes or so toward the end of the baking time.
-Let cool before you eat. Enjoy!