- Prep Time
- 5 mins
- Total Time
- 25 mins
- 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
Method
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.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per 1/4 cup (60 mL):
- Calories:
- 250
- Fat:
- 11 g
- Saturated Fat:
- 1 g
- Carbs:
- 23 g
- Fibre:
- 1 g
- Cholesterol:
- 80 mg
- Protein:
- 14 g
- Sodium:
- 740 mg
