4gNET CARBSSpicy Roasted Almonds
Oven-toasted almonds coated in smoked paprika, chili and a little cayenne, with no honey or sugar.
Ingredients
- 2 cups raw whole almonds
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, or more to taste
- 3/4 teaspoon salt
Directions
- Heat oven to 350°F. Line a rimmed baking sheet with parchment.
- In a medium bowl, stir the paprika, chili powder, garlic powder, cayenne and salt together.
- Add the almonds and olive oil to the bowl and toss until every almond is shiny and coated with spice.
- Spread the almonds in a single layer on the baking sheet.
- Roast 10 to 14 minutes, stirring once halfway, until fragrant and a split almond is light tan all the way through. Watch closely after 10 minutes since nuts burn fast.
- Cool completely on the pan. They turn crunchy as they cool.
Nutrition per serving (1/4 cup)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.
Know your label
FDA says label nutrition information is usually based on one serving, so check the serving size before reading the carb grams.
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Contains
tree nuts
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Inspired by Art and the Kitchen. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/spicy-roasted-almonds/