Spicy Nuts
March 2021
If you don’t have almonds, you can use pecans, walnuts or macadamia but they have different cooking times, so watch them like a hawk. Nuts are a great source of healthy fat, protein and fibre so they make a good snack as they will fill you up. However they are high in calories so if you are trying to lose weight consume them with care. We would advise you to eat these when you can’t wait for the next meal or when nothing low-carb is at hand. We take them on board flights, to meetings that might drag on and so as not to be tempted into tucking into biscuits.
Ingredients - Serves 10
200g (7oz) almonds
2 tablespoon extra-virgin olive oil
2 teaspoons dried oregano
2 teaspoons sweet paprika
¾–1 teaspoon salt
½–1 teaspoon hot chilli powder or cayenne pepper
Preheat the oven to 220°C/200°C fan/475°F/gas mark 7 and line an oven tray with baking parchment.
Toss the almonds with the remaining ingredients, adding the chilli powder to taste. Transfer to the prepared tray and cook for 6 minutes or until golden brown. Remove from the oven and slide the parchment on to a cool work surface so the nuts stop cooking straight away. When warm or cool, as you prefer, use the parchment to shoot them into a bowl and serve. They will keep well in an airtight container for up to 3 days.
Snack with caution: Our nutrititonist Jenny Phillips would always say don’t snack between meals.
