Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Spiced Almonds
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 15 min
- Yield: 1 cup/150 g
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 235
- Total Fat
- 20 grams
- Saturated Fat
- 2 grams
- Sodium
- 122 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 5 grams
- Protein
- 8 grams
- Sugar
- 3 grams
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 15 min
- Yield: 1 cup/150 g
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 235
- Total Fat
- 20 grams
- Saturated Fat
- 2 grams
- Sodium
- 122 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 5 grams
- Protein
- 8 grams
- Sugar
- 3 grams
Ingredients
1 cup/150 g whole almonds, with their skins
1 teaspoon toasted, ground cumin seed
1 teaspoon hot paprika
2 teaspoons chopped fresh rosemary
2 teaspoons brown sugar
2 teaspoons olive oil
Fleur de sel (sea salt)
Directions
- Heat the oven to 400 degrees F. Spread the almonds on a baking sheet and toast until darkened and fragrant. Remove and spill into a saute pan. Add the cumin, hot paprika, rosemary, and sugar. Toss the mixture over heat to coat with the oil. Add the fleur de sel and spill onto a baking sheet to cool. Store the spiced nuts in a jar.
