Chili-Dusted Almonds and Walnuts

Chili-Dusted Almonds and Walnuts
Photo: Levi Brown
Makes 4 cups (serving size: 1/4 cup)


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1 cup (4 oz) walnut pieces
2 cups (8 oz) slivered almonds
2 brown-rice cracker cakes (salt-free), broken into small pieces (2 oz)
1 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 tablespoon coconut oil


Prep: 5 Minutes
Cook: 14 Minutes

1. Heat oven to 350ºF. Combine nuts and rice cakes on baking sheet. Add cayenne, salt, and oil. Toss well, using your hands, to thoroughly distribute flavors.

2. Bake 6 minutes; stir. Continue baking until aromatic and almonds are deep gold (8 minutes more). Eat warm or at room temperature. Store in airtight container, at room temp, up to 1 week.

Created date

September 2012

Nutritional Information

Calories 149
Fat 13 g
Satfat 1.7 g
Monofat 5.1 g
Polyfat 5.1 g
Protein 4 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 61 mg
Calcium 45 mg