SPICY ROASTED ALMONDS
Spicy Roasted Almonds are the perfect crunchy, flavourful and protein-packed snack for any occasion. Whether you need a healthy mid-day bite, a satisfying post-workout fuel or a flavourful party snack, these spicy almonds hit the mark. The combination of cayenne pepper smoked paprika and a pinch of salt gives them a bold, smoky heat, while a light coating of olive oil helps evenly distribute the seasoning and ensures a perfect roasted crispness. Almonds are a nutritional powerhouse, rich in healthy fats, protein, fibre and essential vitamins, making this snack an excellent choice for keto, paleo and gluten-free diets. The roasting process enhances the natural nuttiness, creating an irresistible, spicy crunch. Whether you’re meal-prepping, entertaining guests or looking for a nutritious alternative to store-bought snacks, these Spicy Roasted Almonds are a quick, easy and delicious solution.
RECIPE CATEGORY
Snack, Appetizer
SERVING SIZE
1
CUISINE
American, Mediterranean
PREPARATION/TECHNIQUES
Roast, Quick & Easy, High-Protein
OCCASION/HOLIDAY
Game Night, Meal Prep, Party Appetizer, Casual Snacking, Holiday Entertaining
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Keto, Paleo, Low-Carb, Dairy-Free, Gluten-Free, High-Fibre, Nut-Based
DISH TYPE
Snack, Energy Bites, Spiced Nuts
INGREDIENTS
These are the following ingredients for Spicy Roasted Almonds:
- ¼ cup raw almonds
- ½ teaspoon olive oil
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 180 kcal
- Carbohydrates: 6g
- Protein: 6g
- Fats: 15g
- Fibre: 3g
- Sugar: 1g
- Sodium: 100mg
PREPARATION
- Preheat the oven: Set the oven to 180°C (350°F). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the almonds: In a mixing bowl, add raw almonds, then drizzle with olive oil. Toss well to coat evenly.
- Season the almonds: Sprinkle cayenne pepper, smoked paprika, and salt over them. Toss again to ensure every almond is coated in the spice mixture.
- Roast the almonds: Spread the almonds in a single layer on the prepared baking sheet. Roast for 10-12 minutes, stirring halfway through to prevent burning.
- Cool before serving: Remove from the oven and let them cool completely on the baking sheet. The almonds will continue to crisp up as they cool.
- Serve or store: Enjoy immediately or store in an airtight container for later snacking.
PREP TIME
5 minutes
COOKING TIME
10-12 minutes
TIPS
Here are some helpful tips for Spicy Roasted Almonds:
- Monitor roasting time: Almonds can burn quickly, so keep a close eye and stir halfway through for even cooking.
- Enhance the crunch: If you prefer an extra crispy texture, let the almonds sit in the warm oven (turned off) for an additional 5 minutes.
- Adjust the spice level: Reduce cayenne pepper for mild heat or add a pinch of red pepper flakes for extra kick.
- Batch roasting: Make a larger batch and store it for meal prep or on-the-go snacking throughout the week.
- Alternative cooking method: For a quicker process, use an air fryer at 160°C (320°F) for 6-8 minutes.
VARIATIONS
- Sweet and Spicy: Add ¼ teaspoon honey or maple syrup before roasting for a balanced heat-sweet combo.
- Garlic-Herb: Swap out cayenne pepper for garlic powder and Italian herbs for a savoury twist.
- Lemon-Chili: Add ¼ teaspoon lemon zest for a citrusy brightness that pairs well with the spice.
- Cinnamon-Cocoa Almonds: Replace the smoked paprika with ½ teaspoon cinnamon and ¼ teaspoon cocoa powder for a warming, slightly sweet variation.
- Soy-Glazed Almonds: Drizzle with ½ teaspoon soy sauce before roasting for an umami boost.
PREPPING AND STORAGE
- Best when fresh: These almonds taste best within 24 hours of roasting for maximum crunch.
- Refrigeration: Store in an airtight container at room temperature for up to 2 weeks. Refrigeration can extend freshness up to 1 month.
- Freezing: For long-term storage, freeze in a ziplock bag or airtight container for up to 3 months.
- Re-crisping: If they lose crunch, reheat in a preheated oven at 150°C (300°F) for 5 minutes.