4 Serves
20 Mins
In a medium bowl, toss the almonds with olive oil, smoked paprika, and a pinch of salt until evenly coated.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin K
2 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
4 mg / 1,250 mgPotassium
33 mg / 4,700 mgSodium
293 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
80 g / 50 gSaturated Fat
11 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
93 gAlcohol
0 g
Heat a non-stick skillet over medium heat and add the seasoned almond mixture.
Toast the almonds in the skillet, stirring frequently with a spatula, for about 8 to 10 minutes until they are fragrant and golden brown.
Remove from heat, sprinkle with a final touch of black pepper, and let them cool slightly before serving.
22
g54
g58
g
Nigerian