Snack
Spiced almonds and pecans
Keeps two weeks in a jar, travels in a pocket, and is the answer to the specific problem of being hungry somewhere with no fridge.
3gnet carbs
24gfat
6gprotein
252kcal
Per serving20 minServes 6
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Ingredients
For the whole dish · serves 6
- Almonds4 oz
- Pecans3 oz
- Butter1 oz
- Smoked paprikatwo teaspoons
- Cayenne peppera pinch
- Sea salta teaspoon
Method
6 steps · 20 minutes
- Heat the oven to 325F. Low and slow — nuts go from toasted to acrid in the time it takes to answer the door.
- Melt the butter and toss the nuts through it until every one is coated.
- Add the paprika, cayenne and salt and toss again. Spices stick to butter and slide off dry nuts.
- Spread them in a single layer on a lined sheet, giving them room; a crowded sheet steams.
- Roast 12–15 minutes, shaking the sheet once halfway, until they smell strongly nutty.
- Cool completely on the sheet before jarring them. They crisp as they cool and any warmth left in the jar makes them go soft.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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