Chili-Dusted Almonds and Walnuts

Photo: Levi Brown


Makes 4 cups (serving size: 1/4 cup)

Recipe Time

Prep: 5 Minutes
Cook: 14 Minutes

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


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


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.

October 2012
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