Roasted Almonds

[migration] empty title 565 Image by: [migration] empty title 565 Author: Canadian Living

Smoked paprika adds magic to both blanched and unblanched almonds. You can use substitutes, such as sweet or hot paprika, ground cumin or curry powder.

  • Portion size 800 servings
  • Credits : Canadian Living Magazine: December 2005

Ingredients

  • 3 1/2 cups almonds (1 lb/500 g)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons flake course sea salt
  • 2 teaspoons flake flake sea salt
  • 1 1/2 teaspoon smoked hot or mild paprika

Method

Line rimmed baking sheet with parchment paper or foil; set aside.

In large bowl, toss almonds with oil, salt and paprika. Spread evenly on prepared pan. Roast in 325°F (160°C) oven until fragrant and lightly toasted and unblanched almond skins have just begun to split, about 20 minutes. Let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts <b>Per 2 tbsp (25 mL):</b> about

  • Sodium 122 mg
  • Protein 4 g
  • Calories 119.0
  • Total fat 11 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 4 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Almonds

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