Parksider Glad you could finally win something, even if it wasn’t a nice piece of euipment it was at least something Walton’s branded!
Walton’s has everything...but the almonds?
I love all of the jerky seasonings Walton’s offers and was thinking of ways I could incorporate those flavors into snacks that weren’t solely meat based. Looking at the ingredients I realized that they are essentially concentrated seasoning salt.
Today I picked up some raw almonds with the intent of giving them the gigawatt treatment. The results were fantastic! This is how I did it…
Preheat oven to 375
1 1/2 lbs RAW Almonds (raw is very important)
2 TBL Gigawatt Jerky Seasoning
1/4 C boiling water
2 TBL quality Olive Oil
Kosher Salt to taste
Dissolve the seasoning into the boiling water and combine with the almonds in a mixing bowl. Spread the almonds onto a baking sheet lined with parchment paper and bake for 8 minutes. Remove from oven, return to bowl and toss with olive oil. Sprinkle with kosher salt to suit your taste or simply leave as is…they have plenty of flavor. Allow almonds to completely cool in the bowl or return to the baking sheet to speed up the process. They will seem rubbery just out of the oven but once cool they will retain their crunch.
This recipe can be adapted to any nut of your choosing. I’m going to try pepitas next.
It looks awesome! Love when people use the seasonings for other things than what they are designed for. I eat a ton of nuts, mostly Almonds and Macadian Nuts. Here are some shakers that work great on nuts and veggies baked in the oven:
-Sea Salt & Vinegar Wing Shake
-Garlic Romano Wing Shake Spice
-Buttery Garlic Wing Shake
-Captains Bay Seasoning Similar to Old Bay
-Cherry Hickory Romano Rub You have to REALLY like Cherries for this one though
-Smokehouse BBQ Seasoning and Rub
And OF COURSE
-Ultimate Steak and Roast Rub
Jonathon Almonds and Macadamia are just about the only nuts allowed on my diet. They have a higher fiber content and lower carb count than peanuts. I try to limit my serving to one ounce per day. That’s not easy with these giga-nuts!
Joe Hell those look awesome
Jonathon so the smokehouse bbq seasoning, does that taste like smoked almonds? Cause I can’t for the life of me find smoked almonds anymore…I use to get them at Sams but of course they quit selling them…they had a brand that I could eat tons of them…Walmart has them but they aren’t the same
Joe Hell I can now confirm the dill pickle seasoning works great with your recipe for almonds! It lacks a little on the vinegar flavor of the pickle but it picked up the dill and the salt very well, plus that little bit of spiciness that is in the dillpickel seasoning for some unknown reason, I’m not complaining about that by the way, I love the heat at the end of that seasoning but why it was added I will never know, Im just glad it is there!
Jonathon You could probably use powdered vinegar (available on Amazon) to make it more pickle like. I would just dust it on the almonds until it’s tangy enough. I prefer a spicy pickle myself so the heat was a welcome surprise! I just had another snack food epiphany but it just might be a diet killer. I’ll have to proceed with caution on that one.
I made a batch of Garlic & Pepper almonds last night and simply used the recommended rate per pound that I would use for jerky. They turned out great!
Man those look tasty Joe.
Jonathon The Garlic & Pepper Jerky has been a huge hit among friends too!
Joe Hell Yep. Just used it in my venison summer sausage. Very good. Jerky is next…after I order more that is.
Tonight I’m making a batch of Habanero Lime Almonds finished on the Pit Boss with Pecan pellets, Demerara Cane Sugar, course ground Iodized Sea Salt and a sprinkling of ‘Tajin’ seasoning!