Paprika-Fried Almonds

Author: Canadian Living

Short and sweet, this almond accompaniment can be whipped up in a pinch.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 3 tablespoons olive oil
  • 2 cups blanched almonds
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon smoked hot paprika
  • 1 pinch ground cumin

Method

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.)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 27 mg
  • Protein 2 g
  • Calories 64.0
  • Total fat 6 g
  • Potassium 62 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Paprika-Fried Almonds

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