Knead to Cook

Food & fitness obsessed girl.

Spicy hot popcorn.

by Filed Under: Snacks, Vegetarian Leave a Comment

If you’re captivated by spicy food, as I am, you may want to give this recipe a try.  First, homemade popcorn is so much better than microwaveable.  Second, popcorn is a healthy snack because it is a whole grain and has 1g of fiber per cup.  Third, it is much easier than you think to make it and you don’t need special equipment!

Drizzle about a 1/4 cup of spicy oil on the bottom of your 3-4 qt. saucepan and place over medium flame.  Add approximatley 1/2 cup of your popcorn kernels and cover with lid.  Shake occasionally.  Once the kernels stop popping, remove from the heat.  We sprinkle a tiny bit of salt over it and serve right away.  The spicy oil gives it a nice kick & no need for butter.

Spicy hot popcorn.

 

— Knead to Cook

Cinnamon sweet & oh so spicy almonds.

by Filed Under: Snacks Leave a Comment

Perfect for snacking or for when you have company coming over.  These store perfectly in a tupperware container for up to about 2 months.  You can control the sweet/spicy combination by adjusting the ingredients to your preference.

Ingredients:
2 egg whites
2 tsp cold water
1/2 c white or brown sugar
4 tbl vegetable oil
2 tsp cayenne pepper
1 tsp garlic salt
1.5 tsp ground cinnamon
1.5 tsp chili powder
1/2 tsp red pepper flakes
4 c unblanched whole almonds

Directions:
In a mixer with the whisk attachment, whisk the egg whites with the cold water until frothy. Toss the almonds in the wet mixture until well-coated. Remove with a slotted spoon.

In a bowl, combine the all of the dry spice ingredients and the oil. Toss in the almonds and mix to coat. Spread out on a tin foiled lined cookie sheet and bake at 250 degrees for 45-50 minutes. Stirring once a the halfway point. Cool. Store in tupperware.

— Knead to Cook