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Nutrition: per serving

  • kcal240
  • fat22g
  • saturates2g
  • carbs3g
  • sugars2g
  • fibre3g
  • protein1g
  • salt0.7g
    low

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Spread the nuts on a baking tray and roast for 15 mins. Tip the hot nuts into a bowl and toss with the butter, salt and paprika to taste, until coated. Tip the nuts back onto the tray and roast for 2 mins more to dry the coating onto them. Cool and store in an airtight container. The nuts will keep for 3 days.

Recipe from Good Food magazine, January 2012

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.5 out of 5.2 ratings

jasonojukwu

tip

I think you can ditch the butter and add a tablespoon of olive oil. Also just as a precaution try rinsing the almonds before putting them on the baking tray.

jasonojukwu

Great recipe. They are normally gone in 2, never mind 3 days. :)

Cazcazt

question

Can you tell me why these just keep for 3 days? It seems a very short time.

goodfoodteam avatar
goodfoodteam

We suggest 3 days to ensure they remain firm and fresh.

debormston

A star rating of 4 out of 5.

Amazingly easy to make and deliciously spicy. Quite addictive. Easy to do with cashews or peanuts too. And, if you like marmite, you can substitute the paprika & salt with marmite

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