Paprika and cayenne pepper combine with tamari in a simple dressing tossed with whole almonds, then baked. Make this simple, crunchy snack ahead of time and enjoy the entire week or serve as a party appetizer your guests will love.
This sponsored recipe is brought by the Almond Board of California as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Spicy Tamari-Roasted Almonds
Recipe by Ginger Hultin, MS, RDN, CSO
- 2 cups (303 grams) whole unsalted natural almonds
- 1/3 cup (80 milliliters) tamari
- 1 tablespoon (15 milliliters) olive oil
- ½ teaspoon (3 grams) brown sugar
- 1 teaspoon (3 grams) ground cumin
- ¼ teaspoon (0.65 gram) smoked paprika
- ½ teaspoon (0.65 gram) cayenne pepper
- ½ teaspoon (1 gram) kosher salt
Place oven rack on middle shelf in oven and preheat to 325°F. Place natural, unroasted almonds on baking pan, spreading in 1 layer, and bake 20 minutes, flipping once halfway through. Combine remaining ingredients in a medium mixing bowl and whisk until sugar is dissolved. Add hot almonds and stir until coated well. Let stand, stirring occasionally, for 5 minutes. Pour almonds and remaining liquid onto a parchment-lined baking pan, spreading them evenly. Scrape additional liquid from the bowl on top. Bake almonds, stirring and switching position of pan halfway through, for about 25 minutes or until dark brown on the outside. Cool almonds completely in pan on a cooling rack, stirring occasionally, about 20 minutes, then transfer to an airtight container. Serves 8.
Serving Size: 1/4 cup (38 grams)
CALORIES 241; TOTAL FAT 20g; SAT. FAT 2g; CHOL. 0mg; SODIUM 610mg; CARB. 9g; FIBER 5g; SUGARS 2g; PROTEIN 9g; POTASSIUM 310mg; PHOSPHORUS 198mg