So, have you noticed that our days are getting longer? I can’t tell you how excited I am to see that it is still somewhat light outside after 6pm. We are nearing the end of winter! (Sort of). That makes me so happy.
The thought of spring has me doing little spring cleaning and organizing tasks around our house. The other day I went through my clothes and if it wasn’t worn yet this season, out it went. I need to go through the linen closet tomorrow, because for some reason, one of the doors won’t shut (that sounds like there’s too much stuff hiding in there!) and then I need to have Darryl help me find the bin of my spring/summer clothes and go through them as well. And I need to have Darryl go through his stuff. He’s the hoarder, and I’m the purger in this family. I try to get rid of things, and a small percentage of them mysteriously wind up back in the house. :) He’s not a horrible hoarder, we don’t need to go on a reality show or anything, he just likes to hang to things a bit longer than I do. It’s okay, I love him to pieces, and it all works out. :)
Anyway, I was cleaning out the pantry on Monday and found some almonds and sesame seeds. I wanted to use both of them up, so I made a quick little snack. I love sesame seeds, and they’re so healthy. They have lots of calcium, iron, and magnesium. So snack away, this nut recipe is good for you!
Sweet Sesame Almonds
Preheat the oven to 350 degrees. Place the almonds on a cookie sheet and roast until they smell good, about 10 minutes. Remove from oven.
Pour the sesame seeds in a medium bowl and set aside.
In a small glass bowl, combine the honey, canola oil, and water. Microwave on high for 15 seconds. Stir.
Add the sugar and salt to the liquid mixture and stir to combine.
Add the almonds to the liquid and stir to coat.
With a slotted spoon, transfer the almonds to the bowl with the sesame seeds. Do not put the excess liquid into the sesame seed bowl. Stir the almonds so the sesame seeds stick to them.
Spread the almonds out on a wax paper lined surface to dry.
Store in an airtight container.
This makes a small batch, but you can easily double or triple this recipe if needed. If you are vegan, you can use agave in place of the honey. You could also use turbinado sugar in place of the white sugar if desired. These are best if eaten right away, but can be stored for a day or two in an airtight container.
Have you started any spring cleaning? Are you the purger or the hoarder in your family?
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