Although these olive oil-roasted almonds contain a high percentage of fat, it's the heart-healthy unsaturated kind. Plus, they offer protein and fiber, which makes them a smart snack, according to Nestle. They're great with a glass of cava (Spanish sparkling wine). The nuts will keep in an airtight container for up to five days.
1 tablespoon extravirgin olive oil
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/2 pound whole blanched almonds
How to Make It
Preheat oven to 300°.
Combine olive oil, paprika, salt, cumin, and almonds in a large bowl; spread evenly in a single layer on a parchment-lined baking sheet. Bake at 300° for 35 minutes. Remove from oven; cool to room temperature.
I enjoyed the flavor, definitely use sea salt. But it doesn't stick if you have to shift them to different storage. I tried both with table salt and sea salt, and sea salt had a better flavor.Very east to make, interesting idea, but need to go from the oven to the hand to the belly.
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