Almonds, walnuts, pecans, pumpkin seeds…I love them all, but they can get a little unexciting when you’re having them on a daily basis. Paprika is one of my all time favourites so combining the two was a must. I tried the recipe 3 times, one with a water base coating, one with a balsamic base coating and one without additional liquid. The latter is the one i’m sharing with you.

The reason I kept trying is because I couldn’t quite get the crunch I was looking for – it took me a few attempts to realise this was always going to be the case because the almonds were soaked – which of course I wasn’t going to change because the health benefits are far greater with soaked nuts. Nevertheless the outcome is delicious, you still do get a crunch and the hot spicy paprika is a delight. Have them solo or add to salads, it’s a lovely little addition.

Smoky Paprika Roasted Almonds

 

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Lean Living Girl

Recipe type: Healthy Snacks

Serves: 8

Ingredients

• 120g whole almonds
• Juice of ½ a lemon
• 1 heaped tsp honey
• 1 heaped tsp smoked paprika
• Pinch of sea salt
• 1 tsp coconut oil

Instructions

1. Pre-heat the oven to 125℃
2. Melt the coconut oil in a pan
3. Add the paprika and honey and mix well until a runny paste is formed
4. Add the almonds and toss with a spoon until they are covered in the paprika mixture.
5. Spread out the almonds on a baking tray and roast for about 50 minutes or until golden and toasted.

3.3.3077