Spiced AlmondsAug 03 2011 by
Here is a great little snack recipe and a healthy eating tip. Trust no one! Ok, so it’s not that dramatic but did you know that the spice jar in your cupboard labeled “chili powder” probably isn’t just dried chilies? Most major spice brands labeled “chili powder” contain several spices as well as preservatives and chemicals to prevent caking. Who would have thought? My tip would be to get to know the different kinds of chilies and based on your heat preference buy a specific dried chili or ground chili such as the one I used in this recipe, Chile Arbol.
- 2 tsp olive oil
- 1 tsp toasted sesame oil
- 1-2 dried arbol chiles, broken into small pieces, seeds as well (you could also use crushed red chili peppers or ancho chili powder)
- 3 cups whole raw almonds
- 1 tbsp low sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
- 1 tbsp worcestershire sauce
- 1 tbsp ground ginger
- 1 tsp sea salt
- Heat oven to 250 degrees. Line a baking sheet with parchment paper.
- Heat the olive and sesame oil on medium heat in a large skillet.
- Add the crushed chilies and cook about 1 minute stirring frequently.
- Add the almonds and cook stirring frequently until lightly toasted, about 4-5 minutes.
- Add the tamari and worcestershire sauce. Cook until the sauce has cooked off, about 30-45 seconds.
- Sprinkle the nuts with the ginger and sea salt.
- Stir to evenly coat.
- Spread the nuts in a single layer on the prepared baking sheet.
- Bake in the oven about 20 minutes or until lightly browned.
- Remove the pan from the oven and let cool.
Makes 3 cups.
Serving size: 1 ounce (which is about 23 nuts)
Nutrients per serving: Calories: 164, Cal. from Fat: 119, Total Fat: 14g, Sat. Fat: 1g, Carbs: 6g, Fiber: 3g, Sugars: 1g, Protein: 5.5g, Sodium: 175mg, Chol: 0mg
Store in an airtight container for up to 1 week. I like to make up individual serving size bags so I have a handy snack ready to grab and go.