Two simple roasted nut snacks

These are really simple ways to roast nuts to enjoy when you feel like nibbling something. Nuts are a healthy alternative to potato chips or corn chips. Serves many. By Dennis W. Viau; original recipes. There are two nut snacks I keep in my home—roasted pecans and smokehouse almonds. They are so easy to prepare, I make them myself. I save money and my snacks don’t have any additives, like maltodextrin. Roasted Pecans: Note: I use the jar I store them in as a measuring vessel, preparing only enough nuts to easily store. Ingredients: Pecans, about a cup or more Olive oil or other oil you like, about 2 tablespoons Salt to taste Directions: Heat your oven to 350°F (175°C). Place the pecans in a bowl with the oil. Cover the bowl securely with plastic wrap and gently shake and turn the bowl to coat the nuts evenly. Spread the nuts on a baking sheet and sprinkle with salt. Roast for 15 minutes. Allow to cool. Store in an air-tight container. Smokehouse Almonds: Ingredients: Olive oil or other oil you like, about 2 tablespoons 1/8 teaspoon or more Wright’s Liquid Smoke* Whole almonds, about a cup or more Salt to taste Directions: Heat your oven to 350°F (175°C). Place the oil and Liquid Smoke in a bowl. Add the almonds. Cover the bowl securely with plastic wrap and gently shake and turn the bowl to coat the nuts evenly. Spread the nuts on a baking sheet and sprinkle with salt. Roast for 15 minutes. Allow to cool. Store in an air-tight container. Variations: If you enjoy spicy hot pecans or almonds, season the nuts with some chili powder to your liking. Or combine a few packets of stevia with ½ teaspoon ground cinnamon and sprinkle on the oiled nuts before baking. *The local grocery store shelves Wright’s Liquid Smoke in the same area as the bottled marinades.