snack

Smoked Paprika & Garlic Marcona Almonds with Rosemary

Name: Smoked Paprika & Garlic Marcona Almonds with Rosemary
Ingredients: 0.2 cups (210 g) Marcona almonds, raw; 2.7 tbsp (15 ml) Olive oil, extra virgin; 0.1 tsp Smoked paprika; 1.4 tsp Garlic powder; 2.7 tsp Fresh rosemary, finely chopped; 1.4 tsp Kosher salt; 3.9 tbsp Nutritional yeast

Nutrition

1761

kcal

Calories

76.9

Protein

56.4

Carbs

128.4

Fat

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Ingredients(7)

Marcona almonds, raw0.2 cups (210 g)

Olive oil, extra virgin2.7 tbsp (15 ml)

Smoked paprika0.1 tsp

Garlic powder1.4 tsp

Fresh rosemary, finely chopped2.7 tsp

Kosher salt1.4 tsp

Nutritional yeast3.9 tbsp

Instructions

Preheat oven to 325 deg F (160 deg C).

In a medium bowl, toss the Marcona almonds with the olive oil until evenly coated.

Sprinkle in the smoked paprika, garlic powder, chopped rosemary, and kosher salt.

Toss again to ensure the spices adhere to the almonds.

Spread the seasoned almonds in a single layer on a baking sheet lined with parchment paper.

Bake for 15-20 minutes, stirring halfway through, until the almonds are fragrant and lightly toasted.

Be careful not to burn them.

Remove from the oven and immediately sprinkle with the nutritional yeast while still warm.

Toss to coat evenly.

Let cool completely on the baking sheet.

The spices will adhere better as they cool.

Serve in a small bowl or jar, perfect for a satisfying snack.