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Chili-Dusted Almonds and Walnuts

Photo: Levi Brown
Prep time 5 mins
Cook time 14 mins
Yield Makes 4 cups (serving size: 1/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.