Paprika-Fried Almonds
10 people added this to their Recipe Box
This recipe makes 33 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 6464 cal |
| pro | 2 g2g pro |
| total fat | 6 g6g total fat |
| sat. fat | 00 sat. fat |
| carb | 2 g2g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 27 mg27mg sodium |
| potassium | 62 mg62mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 22 iron |
| folate | 11 folate |
Short and sweet, this almond accompaniment can be whipped up in a pinch.
Ingredients
Preparation
In large heavy skillet, heat oil over medium heat. Add almonds; reduce heat to medium-low and cook, stirring, until browned and fragrant, about 5 minutes. Drain and transfer to bowl. Sprinkle with salt, paprika and cumin; toss well. Serve warm or at room temperature. (Make-ahead: Store in airtight container for up to 1 week.)
Source : Canadian Living Magazine: December 2009
- Keywords : Appetizers; Almonds; Skillet; Make-Ahead; 100 calories;
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