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Prep Time
5 mins
Total Time
25 mins
Makes
2 cups (500 mL)

Ingredients

2 cups
whole blanched almonds
500 mL
2 tbsp
olive oil
30 mL
2 tsp
sea salt
10 mL
2 tsp
finely grated lemon zest
10 mL
1 tsp
ground cumin
5 mL
1 tsp
sugar
5 mL
1/2 tsp
each paprika and chili powder
2 mL
1/4 tsp
cayenne pepper
1 mL

Method

Step 1
Preheat oven to 350°F (180°C). In a large bowl, toss together almonds, olive oil, sea salt, lemon zest, cumin, sugar, paprika, chili powder and cayenne pepper.
Step 2
Spread in single layer on a baking sheet lined with parchment paper. Bake, stirring occasionally, until well toasted, 20 to 25 min. Let cool to room temperature on baking sheet. Store in an airtight-container for up to 1 week.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per 1/4 cup (60 mL):
Calories:
250
Fat:
11 g
Saturated Fat:
1 g
Carbs:
23 g
Fibre:
1 g
Cholesterol:
80 mg
Protein:
14 g
Sodium:
740 mg