From the recipes I’ve been posting lately you would think that I have a meat obsession when nothing could be further from the truth. I’ve eaten a vegetarian diet for years and then a completely plant based diet for a year now and have never looked back. The thing is when adapting some old favorite recipes I sometimes would like the taste or texture that meat brings to a recipe. Bacon is one meat where it’s distinctive smokey/salty flavor is sometimes just what is needed to make the dish. These smoky almonds may not be bacon exactly but they do the trick in some of my favorite recipes and they make a pretty darn good (and addictive) snack all by themselves.
- 1 cup raw almonds
- 2 tsp peanut oil
- 3 tsp smoked paprika, divided *see notes
- 1 tsp coconut aminos
- 1 tsp dry mustard
- 2 tsp fine sea salt
- 2 tsp maple sugar
- Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
- In a small bowl add 1 tsp paprika, dry mustard, sea salt and maple sugar. Set aside.
- Place the oil in a skillet and heat over medium heat. Add the remaining 2 tsp of the paprika and stir together well.
- Add the almonds stirring to coat. Cook, stirring frequently until toasted, about 4-5 minutes.
- Add the coconut aminos and cook another few seconds until the liquid is absorbed.
- Sprinkle the dry spice mixture evenly over the almonds and toss to coat.
- Spread the almonds over the baking sheet in a single layer.
- Bake 20 minutes, stirring occasionally.
Makes 1 cup
Serving size approximately 2 tbsp.
Nutrients per serving: Calories: 96, Cal. from Fat: 70, Total Fat: 8g, Sat. Fat: 1g, Carbs: 4g, Fiber: 1.5g, Sugars: 1.5g, Protein: 3g, Sodium: 482mg, Chol: 0mg
You can use these almonds in many ways. One serving suggestion (pictured above) is a deconstructed BLT. Chop 1 large tomato, mix with 1/4 cup chopped almonds and 1-2 tbsp Ranch Dressing. Serve on romaine lettuce leaves.
*I have tired many different brands of smoked paprika and I have to say the most intense flavor is from McCormick’s Gourmet Collection. If you use another brand you may have to use more to get that same deep smokey flavor.
Store almonds in an airtight container in a cool dry place.