Summary:
These spiced almonds have a smoky and garlic flavor, and are easily cooked in just 5 minutes on a pan. It's an easy low carb, keto, and vegan recipe that makes for a healthy and flavorful snack.
INGREDIENTS
- 1 cup almonds whole, unsalted, roasted (5-6 ounces)
- 2 teaspoons
olive oil - 1/2 teaspoon
sriracha or to taste - 1/2 teaspoon
smoked paprika - 1/2 teaspoon
ground cumin - 1/4 teaspoon
garlic powder - 1/4 teaspoon
cayenne - 1/4 teaspoon salt
INSTRUCTIONS
- In a small mixing bowl, combine all dry seasonings (paprika, cumin, garlic, cayenne, salt) and stir together until well-mixed.
- Heat olive oil in a small pan over medium heat for a few minutes until hot.
- Add the dry seasoning mix to the pan and stir with the oil. It should be hot and bubbling.
- Add almonds and stir until coated with seasonings, about a minute.
- Add sriracha sauce and stir until mixed well, about a minute.
- Transfer almonds to a plate. Cool before serving.
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 390 (81% from fat) | |
| Total Fat 35g | 53% |
| Â Â Â Saturated Fat 3g | 13% |
| Cholesterol 0mg | 0% |
| Sodium 310mg | 13% |
| Net Carb 2.5g | |
| Total Carb 11g | 4% |
| Â Â Â Dietary Fiber 8.5g | 33% |
| Â Â Â Sugars 2.5g | |
| Protein 14g |
PHOTOS
NOTES & TIPS
This recipe yields 1 cup of spiced almonds. It’s enough as a snack for a few people, and you can easily multiply the recipe to make a bigger batch to feed a larger crowd. You can easily make adjustments to the spice mix, adding more or less of each to match your preferences. If you’re looking to customize the spiciness level of these almonds, I recommend keeping the 1/4 teaspoon of cayenne powder, and adjusting the quantity of sriracha sauce. Start with the recommended 1/2 teaspoon, and add more to taste. The almonds are quite hot after cooking, so make sure to let them cool down to room temperature before storing.
These are tasty! Not sure if my almonds were roasted, mine said pasteurization steamed. The only caution is to be careful to not inhale the spices while cooking, as we coughed quite a bit! The result was worth it! Thank you.
I attempted to make it but unfortunately the dry rub had burned rather quickly – within 30 seconds to 1 minute. Not sure how to avoid this going forward.
To avoid this in the future, you can add olive oil and dry seasonings to a cold pan over medium heat. In other words, the olive oil is not preheated, and instead will slowly be brought up to heat as you stir in the spices and add almonds.
Another option is to follow the recipe as instructed except to use low heat instead of medium heat.
I don’t have siracha, what should I do?
You can try substituting with another type of hot chili sauce.
I really love almonds! Gonna have to try this out this weekend. Thanks for sharing!
Can I buy roasted almonds, or do I roast them first
Hi Jeanne, you should buy roasted almonds for this. Let me know if you have any other questions 🙂
Did somebody say snacktime? Seriously, these look AMAZE. Can’t get over ’em!
Thanks Karly! I’m going to be making these again soon!