Spiced Toasted Almonds
Focused on Health - November 2010
The almonds in this recipe deliver big doses of cancer-fighting vitamin E, as well as magnesium and fiber, which can help control blood cholesterol.
1 tbsp. dried thyme leaves
1 tsp. kosher or sea salt
1/4 tsp. red (cayenne) pepper
2 tsp. canola oil
2 cups whole, unblanched almonds
Canola oil spray
Preheat oven to 400 degrees.
In large, shallow bowl, combine thyme, salt, pepper and oil. Set aside.
Place nuts in medium bowl. While tossing with fork, lightly spray with canola oil so all surfaces are coated.
Lightly coat baking sheet with canola oil spray. Turn nuts onto sheet and spread evenly across surface. Place baking sheet in center of the oven.
Toast until nuts are lightly browned and fragrant — about 8 minutes. Occasionally, shake pan to shift nuts and prevent scorching. (Be careful not to let nuts get too dark or they'll taste burned.)
Remove from oven and immediately add hot nuts to spice mixture. Stir for a few minutes to coat the nuts thoroughly. Taste and adjust the seasonings.
Serve warm or at room temperature. Nuts can be sealed and stored for up to two weeks. Reheat in a hot oven.
Yield: 8 servings
Serving size: 1/4 cup
Each serving provides:
Total fat: 19 grams
Saturated fat: 1 gram
Carbohydrates: 7 grams
Protein: 7 grams
Fiber: 4 grams
Sodium: 235 milligrams
Recipe courtesy of American Institute for Cancer Research
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