I’m going to ramble for a bit, so if you want to skip ahead to the tasty nuts section of this post, by all means go right ahead. I’ll understand.
Today I came across a photo that I took on Christmas in 2009 at an insanely beautiful working farm that my husband and I were lucky enough to spend a night at.
Water lilies. Every time I see a water lily, I remember once hearing that moose eat water lilies. Doesn’t that seem so odd? A big moose munching on a delicate little floating work of art?
I have a point. Stay with me.
My husband’s nickname is Moose.
I’ve only ever heard his parents and sister refer to him as Moose, so it’s not like a nickname that has followed him everywhere he goes, but I’d say it’s a nickname nonetheless.
I’ve never had a nickname. People call me Nikki or Nik. Nikki isn’t even short for Nicole, it’s my actual name.
When I was in the fifth grade our teacher made the class choose nicknames for each other using the first letter of our names and matching it with the first letter of a type of animal. Examples being Mary Monkey. Katie Kangaroo. Patty Panda.
You know what they came up with for me? Gnat. Because they couldn’t think of an ‘N’ animal. Gnat. Nikki freaking Gnat. (It didn’t stick, thank goodness.)
So, water lilies remind me of moose, and moose remind me of my husband’s nickname, and then I think about myself (because I am self-centered) and how I’m just Nikki or Nik.
My point is: I don’t have a nickname. Do you? And is it cuter than Nikki Gnat?
How about Nikki Nut? How’s that for a segue? Pretty bad, actually. I’m sorry.
The other day I was hunting for some sort of snackable nut recipe. One that was sweet with a little spicy kick thrown in. This recipe that I found in Canadian Living was exactly what I was looking for. The only change I made to the list of ingredients was adding an extra tablespoon of sesame seeds. Otherwise, it’s perfect just the way it is.
Glazed Sesame Seed Almonds
Recipe adapted from Canadian Living
- 3/4 cup vegan refined sugar
- 3/4 cup water
- 3 cups whole raw almonds
- 3 tablespoons sesame seeds
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
Preheat your oven to 350 degrees Fahrenheit. Line a sheet pan with aluminum foil and spray the foil with olive oil to keep the almonds from sticking.
Stir together the sugar and water in a small sauce pan and bring to a boil. Allow to boil for 5 minutes, then remove the sugar water from the heat.
Gather up your almonds
and stir them in with the sugar water. Allow the almonds to sit for five minutes, stirring often (one good stir per minute should do).
In a separate bowl, stir together the sesame seeds, sea salt, cayenne and ground ginger.
Use a slotted spoon to scoop the almonds out of the pot and stir them in with the spices. Discard the remaining sugar water.
Spread the almonds out on the pan and roast for 20 minutes, stirring once at the halfway point.
Allow the almonds to cool completely before eating them. They’ll be less sticky once they’re cool.
You can store the almonds for up to 2 weeks in airtight containers. I packed mine up and sent them off to work with Moose.