- Level
- very easy
- Prep Time
- 5 min
- Total Time
- 25 min
- Makes
- 2 cups (500 mL)
Ingredients
- 2 cups
- whole blanched almonds
- 500 mL
- 2 tbsp
- olive oil
- 30 mL
- 2 tsp
- sea salt
- 10 mL
- 2 tsp
- finely grated lemon zest
- 10 mL
- 1 tsp
- ground cumin
- 5 mL
- 1 tsp
- sugar
- 5 mL
- 1/2 tsp
- each paprika and chili powder
- 2 mL
- 1/4 tsp
- cayenne pepper
- 1 mL
Directions
- Step 1
- Preheat oven to 350°F (180°C). In a large bowl, toss together almonds, olive oil, sea salt, lemon zest, cumin, sugar, paprika, chili powder and cayenne pepper.
- Step 2
- Spread in single layer on a baking sheet lined with parchment paper. Bake, stirring occasionally, until well toasted, 20 to 25 min. Let cool to room temperature on baking sheet. Store in an airtight-container for up to 1 week.
Nutritional Facts
- Per:
- Calories:
- 250
- Fat:
- 11
- Saturated Fat:
- 1
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 23
- Fibre:
- 1
- Sugar:
- 0
- Sugar Alcohols:
- Cholesterol:
- 80 mg
- Protein:
- 14
- Iron:
- Sodium:
- 740 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
