With the changing season comes the availability of newly harvested nuts and seeds. Consider these suggestions for taking raw products and making them into autumn snacks.
 
Roasted Almonds
Raw almonds are a treat themselves, but more of the great almond flavor can be brought out by roasting them. Purchase bulk raw almonds at a local grocery store or health store for the best prices. Note that most almonds available in our area are grown in California.
  1.  Spread one pound raw whole almonds in two 9 x 13-inch glass baking dishes.
  2. Bake at 350 F for 10-12 minutes until a nutty aroma wafts from the oven.
  3. Remove almonds from oven and sprinkle with coarse salt (Celtic sea salt is recommended).
  4. Cool for one hour.
  5. Serve or store in an air-tight container at room temperature for up to three months, or freeze for up to one year.
Roasted Pumpkin Seeds
Before pumpkin seeds can be roasted, they should first be dried.
  1. Wash pumpkin or squash seeds to remove the clinging fibrous tissue.
  2. Dry in the sun or in a dehydrator at 115-120 F for one to two hours, or dry in an oven on warm for three to four hours. Stir frequently to avoid scorching.
  3.  To prepare for roasting, toss dried seeds with oil and salt.
  4.  Roast in oven at 250 F for 10 to 15 minutes.
  5. Cool for approximately one hour before serving or storing in an air-tight container.
Roasted Pine Nuts
These small seeds are delicacies in many fine restaurants, but they can be found locally and roasted for nutty-flavored snacks as well.
  1. Remove dirt and debris by placing pine nuts in a strainer and rinsing with water for several seconds.
  2. Pre-heat oven to 325 F.
  3. Spread wet pine nuts one layer deep on a foil-lined cookie sheet.
  4. Sprinkle pine nuts with salt if desired.
  5. Bake for 10-20 minutes. The aroma will tell you when to taste test.
Pine nuts are roasted when the color of the kernel meat in the shell changes from white to translucent. As the nuts cool, they will return to white, and then a caramel color. Cool thoroughly before placing in a bowl to serve. Place in an airtight container for storing.
 
You can also “roast” pine nuts in the microwave. Follow the cleaning process above, then place pine nuts, one-fourth cup at a time, inside a paper bag. Close the end and cook for one minute. Test to see if nuts are translucent. If not, wait one full minute and continue to cook for 20-second intervals until done. The microwave will continue to cook the nuts for several seconds after each time segment, so be sure to wait a full minute between cooking cycles.
 
Snacking on seeds and nuts is a good switch from leftover Halloween candy. Seeds and nuts are very good sources of fiber, protein and iron. But keep in mind that you don’t need to eat very many to get the full nutritional benefits. Since they contain fat, they should be eaten in moderation.
 

By: Kathlene Riggs - Oct. 31, 2011