I am lovin crunchy roasted chickpeas. I've made Moroccan flavored, garlic, salt and olive oil etc. Although, I have been wondering if a sweet version would go over well. Crunchy, salty and sweet? Does it work?
YES!
As a matter of fact, if you like glazed or candied nuts. I am positive you'll like these.
How to:
- Rinse and drain as many cans of chickpeas as you'd like. I used 2.
- Place evenly on a couple sheets of paper towels in order to dry for about 10 min
- Preheat oven to 325
- Lightly spray/line a cookie sheet.
- Poor chickpeas evenly on the cookie sheet. They all must have their own space on the cookie sheet. No crowding!
- Place them in the oven for a solid 45 minutes to an hour. Or until crunchy. SUPER CRUNCHY. If you need to adjust the temp and time on this part, please do. I used a convection oven so it was a lot different for me.
- In a sauce pan on medium high heat add: 1 tbs butter, 1 tbsp maple syrup, 1 tsp honey, 1 tbsp brown sugar, 1/4 tsp salt, cinnamon + nutmeg
- Let everything melt and come together.
- Add crispy chickpeas to sauce pan.
- Stir them in to coat well.
- When everything is coated well, poor onto parchment paper or wax paper.
- Sprinkle with salt
- Let cool
YUM!
If you try this out, PLEASE tell me :)
Yum, they sound delicious!! Great experiment! :)
ReplyDeleteThose look just a little too addicting! I can't stop eating the salty/spicy one's.
ReplyDeletemmm those look amazing! :)
ReplyDeleteI just tried it! AMAZING!
ReplyDeleteI just had a few substitutions: sugar-free syrup for the maple (thanks to a diabetic in the family) and use of lowrys seasoned salt for the plain (We ran out!)
still delicious! Great for people who like kettle corn
YAY! I'm so glad it worked out for you and with the substitutions!
ReplyDeleteoh yeah- I'm actually making it again to take to an NFL party this afternoon!
ReplyDeleteI am so happy you love them!
ReplyDeleteJust found your blog! These are definitely going on next week's "to make" list! Would these stay crunch in a tupperware/baggy for a school snack?
ReplyDeleteGlad you found it! I would make sure they are VERY crunchy and fully cooled before putting them in a baggy or tupperware.
ReplyDeleteLet me know how it goes!
Hi Aubrey, had no idea you read my blog or that you had one! So hi! And yes, this recipe looks awesome. It's neat how you made the sauce, THEN dumped that onto the peas, then roasted. Lots of different ways to come to similar results, but of course the ingredients differ but the flavors probably are the same...anyway, hi! :)
ReplyDeleteCant wait to make this tomorrow, making the savory ones right now they smell soooo delicious! My kids love them. Im going to substitute sugar free syrup as Im watching my weight. Will be sure to let you know how they turn out.
ReplyDelete