PREP TIME: 5 minutes
COOK TIME: 10 minutes
I used almonds for this recipe because it’s what I had on hand, but you can use any nuts you’d like. The slight differences will be seen in the cook time and measurement for each type of nut: for pecans, use 1½ cups (210 g) and cook on low for 2 to 3 minutes; for cashews, use 1¼ cups (200 g) and cook on low for 6 minutes; for walnuts, use 1½ cups (180 g) and cook on low for 3 minutes.
2 tablespoons coconut oil or ghee
2 teaspoons finely chopped fresh rosemary leaves
1¼ teaspoons finely ground sea salt
1 teaspoon erythritol
½ teaspoon ground cumin
⅛ teaspoon ground black pepper
Pinch of cayenne pepper
1¼ cups (200 g) raw almonds
- Melt the oil in a large frying pan over low heat. Once melted, add the rosemary, salt, erythritol, cumin, black pepper, and cayenne. Stir, then add the almonds.
- Cook, stirring the almonds every 30 seconds, for a total of 5 to 8 minutes, until the nuts begin to brown slightly. Remove from the heat and allow to cool completely before enjoying.
STORE IT: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month. The nuts can be enjoyed straight from the freezer, no thawing needed.
make it COCONUT-FREE:
make it DAIRY-FREE/VEGAN:
Use coconut oil.
make it NIGHTSHADE-FREE:
Omit the cayenne.
Per ¼-cup/40-g serving, made with coconut oil:
calories: 300 | calories from fat: 230 | total fat: 25.6 g | saturated fat: 6.3 g | cholesterol: 0 mg
sodium: 469 mg | carbs: 9 g | dietary fiber: 5.2 g | net carbs: 3.8 g | sugars: 1.7 g | protein: 8.5 g
FAT : 77%
CARBS : 12%
PROTEIN : 11%