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| 1 lb |
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salted, roasted whole almonds |
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| 1 Tbs |
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curry powder |
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| 1 Tbs |
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chili powder |
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| 1 1/2 Tbs |
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celery salt |
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| 1 Tbs |
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granulated sugar |
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| 2 Tbs |
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olive oil |
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| Combine seasonings in small bowl and mix well; set aside. In heavy frypan over medium heat, heat oil almost to smoking. Add almonds and stir until heated through. Sprinkle with seasonings and stir until well coated. Turn onto shallow pan and cool. |
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| Servings: 16 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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191.47 |
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| Calories From Fat (74%) |
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141.57 |
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| |
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% Daily Value |
| Total Fat 16.90g |
|
26% |
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| Saturated Fat 1.42g |
|
7% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 497.10mg |
|
21% |
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| Potassium 226.58mg |
|
6% |
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| Carbohydrates 8.24g |
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3% |
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| Dietary Fiber 3.69g |
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15% |
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| Sugar 2.22g |
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|
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 4.55g |
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| Protein 6.44g |
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13% |
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| Recipe Type |
| Snack, Vegetarian |
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| Recipe Source |
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Source: Almond Board of California
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