Smoked Paprika and Cayenne Roasted Almonds
December 8, 2016
These smoky almonds with a zing of cayenne are perfect for a holiday party. They also double as a fantastic gift!
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 20 mins
- Cook: 10 mins
- Yields: 1-1/2 cups
Directions
1To Slow-Roast Almonds: Place 1 cup raw almonds and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours.
2Preheat the oven to 200F.
3Combine the almonds and oil in a medium bowl and toss well.
4Combine the paprika, cumin, monk fruit extract, salt, and cayenne in a small bowl; add to the nuts and stir well to coat.
5Place the nuts in a single layer on a large baking sheet and bake for 10 minutes.
6Remove from the oven and let cool for at least 10 minutes before serving. Store in covered container in fridge.
This recipe is part of the Holiday Party menu, with the Champagne Twist Cocktail; Smoked Paprika and Cayenne Roasted Almonds; Virgin Stuffed Mushrooms; Roasted Artichoke Dip; and Herbed Salmon Cakes with Tartar Sauce. Check out the Holiday Party Menu and Guide for links to all the recipes, plus more handy tips and tricks for a fun, festive party.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more yummy, healthy recipes? Check out jjvirgin.com/recipes.
