Roasted Almonds
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.
Servings: 3-1/4 cups (800 mL)
Ingredients:
Photo: Roasted Almonds and Spiced Nuts Three Ways Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per 2 tbsp (25 mL): about | - |
| cal | 119 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 122 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 1% |
| folate | 3% |
-
3-1/2 cups (875 mL) almonds (1 lb/500 g)
1 tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) coarse or flake sea salt
1-1/2 tsp (7 mL) smoked mild or hot paprika
Preparation:
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.)
Additional Information
Source
Canadian Living Magazine: December 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »