Barbecue Roasted Almonds
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15mL): | - |
| cal | 50 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 0 |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 28 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 3 |
| vit A | 1 |
| folate | 1 |
- Portion size: 3 cups (750 mL)
This snack provides a good dose of magnesium, thought to help combat PMS.
Ingredients
- 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
Preparation
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.)
