SERVES 5

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

  1. 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.
  2. 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:

Use ghee.

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%