Honey Roasted Chickpeas

Here is another Asher-friendly snack...although the other kids love them as well. They are especially great because of all the protein they pack into such a sweet and delicious form.Honey Roasted Chickpeas
Barely Adapted from Two Peas and Their Pod
1 can chickpeas (garbanzo beans)
2 tsp canola oil
1 tsp cinnamon
dash nutmeg, allspice, ginger, cloves (any or all are good)
1 Tbsp sugar
1 Tbsp honey

1. Preheat oven to 375 degrees. Rinse and drain chickpeas. Let dry completely on a paper towel (don't skip this step!).
2. Whisk together oil, spices and sugar in a small bowl. Add chickpeas and stir to coat. Spread on a large baking sheet and cook 40-45 minutes.
3. Place hot chickpeas in a bowl and coat with honey. Spread coated chickpeas back on baking sheet and allow to dry.

The final product: these are a wonderful snack to have around. They make your house smell divine while they are baking. They are just a little bit sticky but if you wanted to coat the honey-coated chickpeas in some granulated sugar, I'm sure that would solve the problem and be absolutely delicious. As I would like to avoid the extra sugar for Asher, we'll keep the recipe as-is. Enjoy!

Kettle Corn

I'm not going to completely ignore the fact that it's been 3 months plus since my last post. I moved. That's the only excuse I have to offer. I'm going to restart though and we're going to ease our way back into things with this super-light, yet really fun recipe. This is an Asher-friendly snack that the whole family loves. It's super simple and makes your house smell amazing. Enjoy!!

Kettle Corn
from sweetsavorylife at tastykitchen.com

1/4 cup canola oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 tsp salt

1. Add the oil to a large (but light) pot. Throw in a couple of kernels and turn heat to medium. Wait for the kernels to pop and then add your sugar and the rest of your popcorn. Stir. Cover with a lid and wait for kernels to start popping again. Once they start, lift the pot off the heat and give it a quick shake every 3-4 seconds and then return to heat. Do this until the popping subsides. Immediately transfer popped corn to a big bowl and stir in salt. Enjoy warm (because it's heavenly that way) or store in an airtight container.