Roasted salt & paprika almonds
These nuts have a great kick of spice and can be whipped up quickly ahead of entertaining
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 17 mins
Vegetarian
- Heat oven to 180C/160C fan/gas 4. Spread the nuts on a baking tray and roast for 15 mins. Tip the hot nuts into a bowl and toss with the butter, salt and paprika to taste, until coated. Tip the nuts back onto the tray and roast for 2 mins more to dry the coating onto them. Cool and store in an airtight container. The nuts will keep for 3 days.
PER SERVING
240 kcalories, protein 1g, carbohydrate 3g, fat 22 g, saturated fat 2g, fibre 3g, sugar 2g, salt 0.7 g
Recipe from Good Food magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1837663/
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Ingredients
- 2 x 150g packs whole almonds (skins on are fine)
- good knob of butter
- 1 tsp flaky sea salt
- 1 tsp smoked paprika
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 17 mins
Vegetarian
Ingredients
- 2 x 150g packs whole almonds (skins on are fine)
- good knob of butter
- 1 tsp flaky sea salt
- 1 tsp smoked paprika
PER SERVING
240 kcalories, protein 1g, carbohydrate 3g, fat 22 g, saturated fat 2g, fibre 3g, sugar 2g, salt 0.7 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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20 April 2012
Debbie rated and commented on this recipe
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