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Prep Time
5 mins
Total Time
25 mins
Makes
2 cups (500 mL)

Ingredients

2 cups
whole blanched almonds
500 mL
2 tbsp
olive oil
30 mL
2 tsp
sea salt
10 mL
2 tsp
finely grated lemon zest
10 mL
1 tsp
ground cumin
5 mL
1 tsp
sugar
5 mL
1/2 tsp
each paprika and chili powder
2 mL
1/4 tsp
cayenne pepper
1 mL

Method

Step 1
Preheat oven to 350°F (180°C). In a large bowl, toss together almonds, olive oil, sea salt, lemon zest, cumin, sugar, paprika, chili powder and cayenne pepper.
Step 2
Spread in single layer on a baking sheet lined with parchment paper. Bake, stirring occasionally, until well toasted, 20 to 25 min. Let cool to room temperature on baking sheet. Store in an airtight-container for up to 1 week.

Nutritional Facts Per Serving

Nutrition Description:
Per 1/4 cup (60 mL):
Calories:
250
Fat:
11 g
Saturated Fat:
1 g
Carbs:
23 g
Fibre:
1 g
Cholesterol:
80 mg
Protein:
14 g
Sodium:
740 mg