Firecracker Almonds

From the Almond Board of California.

Makes 8 servings

 

 

Ingredients

2 tsp (10 mL) chili powder

1 tsp (5 mL) curry powder

1 tsp (5 mL) garlic powder

1 tbsp (15 mL) olive or almond oil

2 cups (500 mL) toasted whole natural almonds

1/2 tsp (2 mL) hot pepper sauce, or to taste

1 tsp (5 mL) ground red pepper (cayenne), or to taste

Directions

• Combine chili powder, curry powder, garlic powder and oil in a medium-sized skillet over medium heat. Heat until hot and bubbly.

•Stir in almonds, tossing until almonds are evenly coated and heated through, 3-4 minutes.

• Remove from heat and cool slightly.

• Stir in pepper sauce and red pepper.

• Allow to cool fully before serving.

Nutritional Analysis: per serving

Calories: 218

Fibre: 5 g

Fat: 19 g

Cholesterol: 0 mg

Sat Fat: 2 g

Sodium: 11 mg

Mono Fat: 12.8 g

Calcium: 97 mg

Poly Fat: 3.9 g

Magnesium: 105 mg

Protein: 7 g

Potassium: 268 mg

Carb: 8 g

Vitamin E: 2.1 mg*

* total alpha-tocopherol equivalents

More delicious recipes are available online at almondboard.com.

www.newscanada.com

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