Roasted Almonds - three ways
Servings: 1 cup
Almonds are a great go-to snack for anyone looking for a nutrient-dense option. Roasting them with different spices and flavours not only adds variety but makes them even more enjoyable as a satisfying snack. Here are three moorish flavour combinations, feel free to increase the quantities as needed.
Ingredients
- 150 g raw almonds (1 cup)
Tamari Almonds
- 2 tbsp tamari (enough to just cover the nuts, not soak them)
Indian Spiced Almonds
- 1 tbsp coconut oil (melted if solid)
- ½ tsp garam masala
- ½ tsp ground cumin
- 1 pinch sea salt
- 1 pinch cayenne pepper -optional for a bit of heat
Sweet Spiced Almonds
- 1 tbsp coconut oil (melted if solid) or macadamia nut oil
- 2 tbsp rice malt syrup, honey or maple syrup
- ½ tsp ground cinnamon
- ½ tsp mixed spice
Instructions
Tamari Roasted Almonds
- Place raw almonds on a tray lined with baking paper (in a single layer).
- Roast in a preheated oven (150℃ fan-forced)) for about 5 minutes.
- Remove from the oven and drizzle with the tamari (enough to just cover the nuts, not soak them).
- Return to the oven for another 15-20 minutes or until the almonds are crunchy and the tamari has formed a crunchy, salty coating.
Indian Spiced Almonds
- Place almonds on a tray lined with baking paper. (in a single layer).
- Mix together coconut oil (melted if solid), garam masala, cumin powder and a good pinch of sea salt and mix through the almonds until well coated.
- For a bit of spice, add a pinch of cayenne pepper or chilli flakes too.
- Roast in a preheated oven (150℃) for about 20 minutes or until the almonds are crunchy.
Sweet Spiced Almonds
- Place raw almonds on a tray lined with baking paper (in a single layer).
- Mix together coconut oil (melted if solid) or macadamia nut oil, rice malt syrup (fructose free), honey or maple syrup, cinnamon and mixed spice.
- Stir through the almonds until they are well coated.
- Roast in a preheated oven (150℃) for about 20-30 minutes or until the almonds are crunchy.
- As they cool the coating will harden to form a crunchy coating. Warning - these are very moreish!
Store
- In an airtight container or jar in a cool pantry or the fridge or freezer.