Roasted Almonds

By The Canadian Living Test Kitchen

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Photo: Roasted Almonds and Spiced Nuts Three Ways Photography by Yvonne Duivenvoorden

Nutritional Info
Per 2 tbsp (25 mL): about	-
cal	119119 cal
pro	4 g4g pro
total fat	11 g11g total fat
sat. fat	1 g1g sat. fat
carb	4 g4g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	122 mg122mg sodium
% RDI:	-
calcium	44 calcium
iron	66 iron
vit A	11 vit A
folate	33 folate

More great recipes from this menu:

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.

Ingredients

3-1/2 cups almonds , (1 lb/500 g)3-1/2 3-1/2cups cupsalmondalmonds, (1 lb/500 g)
1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
2 tsp flake course sea salt 2 2tsp tspflake course sea salt or flake sea salt
1-1/2 tsp smoked hot or mild paprika 1-1/2 1-1/2tsp tspsmoked hot or mild 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.)

Source : Canadian Living Magazine: December 2005

Keywords : Almonds; Appetizers; Snacks; Bake; Christmas; Vegan;

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