California is the only state that produces almonds commercially. Seventy percent of the world’s supply is grown by 6,000 farmers on almost half a million acres. Almonds are not actually nuts, botanically speaking, but are the seeds of stone fruits, like the pit of a peach. They are rich in protein, calcium, and riboflavin. Only a small portion of the fat in almonds is saturated, and the almond’s fat content is among the lowest of the nuts.
Pine nuts are also great cooked this way. Keep your eye on these to be sure the garlic doesn’t burn.
Make 2 cups.
2 cups raw whole almonds or hazelnuts, or a combination, skin on
1 tablespoon olive oil
2 teaspoons finely minced garlic
½ teaspoon garlic powder
1. Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
2. Place all the ingredients in a medium-size bowl and toss until the nuts are well coated.
3. Transfer to the prepared sheet and arrange in a single layer. Place in the oven and cook until the nuts begin to color about 20 minutes.
4. Transfer to a paper towel to drain and set aside to cool before serving.
Not just snacking: They are a great addition when chopped or sprinkled over steamed or sautéed dark leafy vegetables such as broccoli, rabe, spinach, or kale.
From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)