My Go-To Snack: Sauteed Almonds With Pluck


I was at an event at PolyFace farm and went up to the booth of my friend James Barry of Pluck organ meat spice.  James was a chef to Hollywood actors like Tom Cruise and George Clooney, so what he makes is typically pretty yummy.  And what was in front of him was a big bowl of sautéd almonds with his Pluck spice on them.  Both my oldest son and I had some.  Then we had some more.  And some more.  Finally, we had to step away because this creation of his was so good!

Needless to say, I asked him for the recipe, and I've been making it ever since as my go-to snack.  It's easy, tasty, and healthy!  I hope you enjoy them as much as my family has. Bon appétit!


8 oz of sliced almonds (not slivered)

1/2 cup of organic ghee or organic coconut oil

1 tsp salt (or to taste)

2 tsp Pluck (or to taste)


Melt the ghee or coconut oil into a frying pan at medium heat.  Once melted, pour in the sliced almonds.  As the almonds begin to sauté, add the salt and 1 tsp of the Pluck.  Be careful not to burn the almonds. I always take them off the burner a bit early.  Remove the almonds from the pan. Once cooled, add the second tsp of Pluck.  


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