Spiced nuts
Roasted mixed nuts with smoked paprika and cumin, salty and a bit smoky. Make a jar on Sunday for the week, or a bowl for a Friday drink.
- Time
- 20 min
- Serves
- 2
- Kind
- Snacks
- Also
- Low carb
Made without gluten ingredients.
Method
- Set the oven to 180°C (160°C fan) and line a baking tray with baking paper.
- Toss the mixed nuts with the olive oil in a bowl until glossy. Add the smoked paprika, cumin and half a teaspoon of salt and toss again.
- Spread the nuts over the tray in a single layer.
- Roast for 12 minutes, shaking the tray halfway, until a shade darker and smelling toasted. Keep an eye on them for the last few minutes, as they burn quickly.
- Leave them to cool on the tray for at least 5 minutes, because they crisp up as they cool.
- Serve in a bowl, warm or at room temperature. They keep in an airtight jar for a week.
Tip Use whatever nuts you have, but keep them roughly the same size so they roast evenly. Cashews and almonds are a good pairing.
Per portion
| Energy | 687 kcal |
| Protein | 21 g |
| Carbohydrate | 10 g |
| of which sugars | 5 g |
| Fat | 61 g |
| of which saturates | 9 g |
| Fibre | 8 g |
| Salt | 0.03 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mixed nuts200 g
- smoked paprika2 tsp
- cumin1 tsp
- olive oil1 tbsp
