Macadamia, walnut, almond, hazelnut, pecan…nuts have been an acquired taste for me as an adult. There’s a local pecan growing company that makes the most amazing dark chocolate covered pecans and sells them at the Farmer’s market. how could that be bad? And they also have hot chipotle-seasoned pecans, with a real kick!. And then there’s the Mauna Loa chocolate covered macadamia nuts (milk or dark, your choice). Yum.
But in a healthier vein, walnuts are a good source of a needed essential fatty acid. And they have become part of my new favorite breakfast: Kashi Go Lean cereal with a couple tablespoons of chopped walnuts (but teh ones for baking and they are pre-chopped) and blueberries (that I froze last summer). If you toss frozen blueberries onto the cereal, then pour on milk, the milk kinds of coats the berries and makes them even better. But I digress from nuts. The walnuts are a nice little extra crunch.
And almonds are a lovely snack. I prefer them roasted and unsalted. I’ve collected free little 1 oz. tins from the Almond Board over the years, and often take a colorful little tin full of almonds for my snack at work.