Sunday, April 1, 2012

Roasted and Spiced Almonds *

I wanted to make a low fat, no cholesterol, sugar-free snack/appetizer with the bag of almonds I bought this week and found some healthy recipes on line which I adjusted since we are on a low sodium diet so here I am sharing my 'adjusted' recipe with you...

  • Preheat oven to 350 °
  • In a medium baking dish place 200 grms almonds spread evenly and bake for 8-10 minutes until almonds are toasted, stirring twice.
  • Let cool.
  • In a skillet over a medium to high heat, pour 1 1/2 tablespoons extra virgin olive oil, 1/2 teaspoon each of cumin, coriander and cinnamon powders, 1/4 teaspoon freshly ground black pepper and a dash of salt (I put very little salt),
  • Stir over high heat until well blended, then add the roasted almonds tossing to coat well. Stir for a few minutes. Take off heat. Let cool for a few minutes. Then scoop up the almonds and place on a tray lined with paper towels to absorb the extra oil. Pat the almonds, replacing the towels if necessary.
  • Place in a bowl and when totally cool, store in an airtight container for up to 5 days.

You could, if you like, prepare the almonds by coating in the combined spice mixture and olive oil and bake directly in the oven for about 10-12 minutes but I prefer to pre-roast the almonds and then toss them over into the skillet as I think this gives them a better cooking time and a richer flavour and lovely crunch!

* 1 Tablespoon serving (about 15 almonds) contains about 80 calories.

So if you're nuts about nuts and want to make sure you are getting your "handful" this is one way to do it! It is recommended that we eat up to 1.5 ounces of nuts daily or one and a half times a "handful" unless, of course, you are allergic to nuts!

This is also a lovely Easter treat especially for adults while the kids are enjoying their Easter Hunt!



  1. Thanks for the recipe sis.
    They look very tempting!

  2. I think my husband would love these spicy, crunchy nuts. I left you an award on my blog a few days ago but never got round to letting you know about it.


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