Giada's Feel Good Food (23 page)

I put this out as my cocktail appetizer when I have people over. And then leftovers go in a plastic bag in my purse; I especially like to take these with me on the plane when I travel for a little hit of satisfying protein. These are tastier than plain nuts and I know exactly what is in this mix!
serves 8

Position an oven rack in the center of the oven and preheat the oven to 250ºF. Spray a baking sheet liberally with vegetable oil cooking spray.

In a large bowl, whisk the egg white until frothy. Add the almonds, hazelnuts, and walnuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated.

Arrange the nuts in a single layer on the prepared baking sheet. Bake until golden and fragrant, about 45 minutes. Set aside to cool for 1 hour.

Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite-sized pieces and put in serving bowls.

If you thought almonds were boring, just wait until you taste these! This recipe is all about the smoked salt, my favorite ingredient these days. It turns ordinary almonds into something extraordinary. While this recipe is a bit higher in sodium, the flavor just isn't the same if you use less salt. So don't eat these every single day. Throw these in your bag from time to time to mix things up come snacktime.
serves 8

Preheat the oven to 375°F.

In a medium bowl, combine the almonds, olive oil, and smoked salt. Toss until well coated. Pour the nut mixture onto a baking sheet in an even layer. Roast in the oven until the almonds are aromatic, crunchy, and slightly golden, 10 to 12 minutes. Let cool before serving or storing.

These are super-fun. The first time I had this very Mediterranean snack, the chickpeas took the place of croutons in a salad. I thought they were brilliant—until I realized that they were deep-fried! So I tinkered with the idea at home to come up with a recipe in which they're baked instead; the perfect combination of olive oil and smoked salt does the trick. These are super-crunchy and remind me of corn nuts, which I adored as a child.
serves 6

Position an oven rack in the center of the oven and preheat the oven to 350ºF. Spray a baking sheet with vegetable oil cooking spray.

Put the chickpeas on a clean kitchen towel or several sheets of paper towel and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.

Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool for at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.

I always make these crunchy golden nuts around the holidays. The sweetness of the caramelized maple syrup and the smoky piney flavor of rosemary combine to make the perfect seasonal bite.
serves 8

Preheat the oven to 325°F. Spray a heavy baking sheet with vegetable oil cooking spray.

In a medium bowl, whisk the egg white and salt just until foamy. Add the maple syrup, rosemary, and cayenne pepper. Stir in the nuts and sunflower seeds and toss until coated.

Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 25 to 30 minutes, stirring halfway through. Let cool before serving or storing.

My first instinct was to put this in the breakfast chapter but I truly eat it all day long. I keep a big glass jar of it at home and dip into it as needed, even after dinner for a quick something sweet. The crunch factor is so satisfying and I love the chewy cranberries. Store-bought granolas can be loaded with white sugar and fat. This one is a slightly lighter option. Make it and give as gifts—as a housewarming present, for the neighbors at the holidays, or for any occasion.
serves 8