Tested till perfect Barbecue Roasted Almonds

Barbecue Roasted Almonds

This snack provides a good dose of magnesium, thought to help combat PMS.

By Rheanna Kish and The Canadian Living Test Kitchen

Recipe2 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 3 cups (750 mL)


  • 2-1/2 cups 2-1/2cupswhole blanched almondwhole blanched almonds
  • 2 tbsp 2tbspfancy molasses
  • 1 tbsp 1tbsppacked brown sugar
  • 1 tbsp 1tbspchili powder
  • 1 tbsp 1tbspvegetable oil
  • 1-1/2 tsp 1-1/2tspcider vinegar
  • 1/2 tsp 1/2tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspgarlic powder
  • 1 pinch 1pinchcayenne pepper
To change the number of servings, enter the number, then press "calculate". or reset


On parchment paper-lined baking sheet, toast almonds in 350°F (180°C) oven until fragrant but not browned, about 7 minutes.

Meanwhile, whisk together molasses, sugar, chili powder, oil, vinegar, cumin, salt, garlic powder and cayenne; drizzle over almonds, tossing to coat. Bake for 8 minutes, stirring halfway through.

Turn off oven; leave nuts in oven for 8 minutes. Let cool on pan on rack until crisp and dry; break pieces apart. (Make-ahead: Store in airtight container for up to 2 weeks. If softening, crisp in 350°F/180°C oven for about 5 minutes.)

Nutritional Information Per 1 tbsp (15mL):

cal 50 pro 2g total fat 4g sat. fat 0
carb 3g fibre 1g chol 0mg sodium 28mg

% RDI:

calcium 2 iron 3 vit A 1 folate 1
All rights reserved. TVA Group Inc. 2015