Developed by Ellie Krieger, R.D. for the Almond Board of California
Ingredients
- 1 large egg white
- 2 teaspoons sweet paprika 10 mL
- 2 teaspoons dark brown sugar 10 mL
- 3/4 teaspoon salt 3 mL
- 1/2 teaspoon Worcestershire sauce 2 mL
- 1/4 teaspoon cayenne pepper 1 mL
- 2 cups natural almonds 500 mL
- Cooking spray
Instructions
- Preheat the oven to 350 F (180 C) degrees. Line a baking sheet with parchment paper. Spray with cooking spray as necessary.
- In a large bowl whisk together the egg white, paprika, sugar, salt, Worcestershire sauce, and cayenne pepper until well combined. Add the almonds and toss until evenly coated.
- Transfer the almond to the parchment lined baking tray spread out to form a single layer. Bake for 20 minutes, until the coating is crisp. Almonds will continue to crisp as they cool. Allow to cool completely then break up any nuts that are stuck together.
- Nuts will keep up to 5 days in an airtight container.
Nutrition
Serving: 0.25Cup | Calories: 210kcal | Carbohydrates: 9g | Protein: 8g | Total Fat: 18g | Saturated Fat: 1.5g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 11g | Cholesterol: 0mg | Sodium: 230mg | Potassium: 264mg | Fiber: 4.4g | Vitamin E: 9.4mg | Calcium: 96mg | Magnesium: 97mg
Nutrition Facts
Spiced Almonds
Serving Size
0.25 Cup
Amount per Serving
Calories
210
% Daily Value*
Total Fat
18
g
28
%
Saturated Fat
1.5
g
9
%
Polyunsaturated Fat
4.3
g
Monounsaturated Fat
11
g
Cholesterol
0
mg
0
%
Sodium
230
mg
10
%
Potassium
264
mg
8
%
Carbohydrates
9
g
3
%
Fiber
4.4
g
18
%
Protein
8
g
16
%
Vitamin E
9.4
mg
63
%
Calcium
96
mg
10
%
Magnesium
97
mg
24
%
* Percent Daily Values are based on a 2000 calorie diet.
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