I’m not a born snacker.
It wasn’t until my third year of college that I started eating snacks of any kind. It was an attempt to solve my afternoon headaches, though that was due more to the California heat than to hunger. Of course I didn’t make this connection until I was back in Colorado, not having headaches.
Why we like snacks.
I’ve grown to like snacks, though I don’t eat them every single day. During the week they help me keep a pretty normal eating schedule; breakfast is at about 5:00 AM, so having a snack around 8:00-9:00 AM tides me over until lunch at 11:00 AM.
Snacks can also help prevent over-eating. It’s a lot easier to put down the fork at meals when you know you can have more later if you get hungry.
Of course these snacks I speak of should be healthy. But they have to be appetizing too or you will leave skip them in favor of whatever cake/doughnuts/pastries are lying around.
The almonds, of course.
That’s where these smoked almonds come in. A savory, slightly salty snack, these almonds have protein and healthy fats (MUFAS!!!) to tide you over until the next meal. I happen to love them paired with a banana.
A while back someone at work was selling nuts for a fundraiser and I bought some smoked almonds. I loved them, and decided I could make them myself. They are quite easy to make; I recommend using a stoneware pan like this one as sometimes metal pans leave dark speckles on the almonds.
These almonds do make a great snack, but they are also wonderful tossed into salads or in a snack mix.
The smoke sauce can be an elusive ingredient to find; it’s usually near the barbecue sauce at grocery stores. The one I used is the hickory flavor of Colgin Liquid Smoke, but feel free to experiment with other flavors too.
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