Roasted nuts are standard snacks, and almonds are a healthy food. But it is easy to eat too many. I find that if they are a little spicy or hot, delicious as they are, they are not quite as addictive.
Ingredients
- 3 cups (about 400 grams) almonds
- 2 teaspoons extra virgin olive oil
- Salt to taste
- ¼ to ½ teaspoon cayenne, or to taste
- 1 to 2 teaspoons finely chopped fresh thyme or 1/2 to 1 teaspoon crumbled dried thyme (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
399 calories; 34 grams fat; 2 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 8 grams polyunsaturated fat; 14 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 14 grams protein; 0 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 cups (about 20 handfuls)
Preparation
- Preheat the oven to 350 degrees. Toss the almonds with olive oil, salt and cayenne, and place on a baking sheet. Roast in the hot oven until they begin to crackle and smell toasty, 15 to 20 minutes. Be careful when you open the oven door because the capsicum in the cayenne is quite volatile, so avoid breathing in, and be careful of your eyes. Remove from the heat and allow to cool. Toss with the thyme.
- Advance preparation: Keep these in an air tight container in the freezer and they will be good for a couple of weeks.
Dining and Cooking