Andrew Scrivani for The New York Times
Spiced roasted almonds.
Roasted nuts are standard snacks, and almonds are a healthy food. But it is easy to eat too many. I find that if they are a little spicy or hot, delicious as they are, they are not quite as addictive.
3 cups (about 400 grams) almonds
2 teaspoons extra virgin olive oil
Salt to taste
1/4 to 1/2 teaspoon cayenne, or to taste
1 to 2 teaspoons finely chopped fresh thyme or 1/2 to 1 teaspoon crumbled dried thyme (optional)
1. Preheat the oven to 350 degrees. Toss the almonds with olive oil, salt and cayenne, and place on a baking sheet. Roast in the hot oven until they begin to crackle and smell toasty, 15 to 20 minutes. Be careful when you open the oven door because the capsicum in the cayenne is quite volatile, so avoid breathing in, and be careful of your eyes. Remove from the heat and allow to cool. Toss with the thyme.
Yield: 3 cups (about 20 handfuls)
Advance preparation: Keep these in an air tight container in the freezer and they will be good for a couple of weeks.
Nutritional information per 20 grams (about 18 almonds): 119 calories; 10 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 4 grams carbohydrates; 2 grams dietary fiber; 0 milligrams sodium (does not include salt to taste); 4 grams protein
Up Next: Marinated Olives
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
Recipes for Health: Spiced Roasted Almonds
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Recipes for Health: Spiced Roasted Almonds
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Recipes for Health: Spiced Roasted Almonds
