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
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
- Folate 3.0
- Calcium 4.0
- Vitamin A 1.0
