We love love Tamari roasted Almonds. These are a great snack anytime, but are also a nice treat around Christmas too. These will be part of the Christmas Foodie Goodies I have been putting together all week for our kids.
There are tons of different recipes out there, lots of different seasonings you can choose from. We love garlic, so I knew that would be included. And for a little kick, Chipotle Chili Pepper. Word of warning though, these are addictive!
2 cups of unblanched organic almonds
1 1/2 Tblsp. Tamari Sauce
1/2 tsp. Garlic powder
1/8th -1/4 tsp. Chipotle Chili Pepper (or more if you like more heat)
Preheat the oven to 325 degrees. In a small mixing bowl, combine the Tamari sauce, Garlic powder, and the Chipotle Chili Pepper. Mix well. Place the Almonds onto a roasting pan, and bake in the oven for about 12 minutes.
Remove from the oven, and drizzle over the Tamari mixture, stirring well to coat evenly. Return to the oven for another 2-3 minutes. Once cooled transfer to a bowl, or a glass air tight container.
Remember these guys?
I think I started making Chocolate Dipped Peanut Butter Balls when I was about 14. Then when my kids came along, they soon became a Christmas family tradition. Lord help me, if I did not make these each and every Christmas, I would never hear the end of it. This is my last recipe for Christmas goodies, other than dessert on Christmas Eve. Yeahhh! Yesterday I was all sugared out, now I am beyond totally sugared out!
This recipe could not be easier:
2 cups of Peanut butter (my kids insist on smooth, but use your favorite)
1/2 cup of butter
3 cups Icing sugar
3 cups Gluten Free Rice Crispies
2 cups semi sweet Chocolate Chips (I always end up melting more chocolate, but start with this amount)
On low heat, melt the butter and peanut butter stirring to combine. In a large bowl, add the rice crispies and icing sugar, stirring to combine. Pour the melted butter and peanut butter mixture over the rice crispies and mix well. Roll into 1 inch balls, place on a wax paper lined baking sheet, and refrigerate for 1 hour.
Melt the chocolate chips on low heat using a double boiler. I use a toothpick to pick up the peanut butter balls and a spoon to cover them in the melted chocolate, then, slightly shake off excess and place onto a wax paper lined baking sheet.
Once all the peanut butter balls have been dipped, place back into the refrigerator, until the chocolate is set. You could also roll the peanut butter balls in shredded coconut, chopped walnuts or pecans, as well, you could incorporate dried currents or cranberries.