Almonds, walnuts, pecans, pumpkin seeds…I love them all, but they can get a little unexciting when you’re having them on a daily basis. Paprika is one of my all time favourites so combining the two was a must. I tried the recipe 3 times, one with a water base coating, one with a balsamic base coating and one without additional liquid. The latter is the one i’m sharing with you.
The reason I kept trying is because I couldn’t quite get the crunch I was looking for – it took me a few attempts to realise this was always going to be the case because the almonds were soaked – which of course I wasn’t going to change because the health benefits are far greater with soaked nuts. Nevertheless the outcome is delicious, you still do get a crunch and the hot spicy paprika is a delight. Have them solo or add to salads, it’s a lovely little addition.
- 120g whole almonds
- Juice of ½ a lemon
- 1 heaped tsp honey
- 1 heaped tsp smoked paprika
- Pinch of sea salt
- 1 tsp coconut oil
- Pre-heat the oven to 125℃
- Melt the coconut oil in a pan
- Add the paprika and honey and mix well until a runny paste is formed
- Add the almonds and toss with a spoon until they are covered in the paprika mixture.
- Spread out the almonds on a baking tray and roast for about 50 minutes or until golden and toasted.