Afternoon snack
Paprika roasted nuts
A crunchy mix of almonds, cashews and walnuts
- Ready in 15 min
- 360 kcal
Per serving
- kcal
- 360
- Protein
- 10 g
- Carbs
- 5 g
- Fat
- 34 g
Ingredients
- 20 g almonds
- 20 g cashews
- 20 g walnuts
- 2 g paprika
- 4 ml sunflower oil
Method
- Heat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
- Toss the almonds, cashews and walnuts in a bowl with the sunflower oil until lightly coated, then sprinkle over the paprika and a pinch of salt and toss again.
- Spread the nuts in a single layer on the tray and roast for 8–10 minutes, stirring halfway, until fragrant and a shade darker. Watch them closely at the end – walnuts burn quickly.
- Leave to cool on the tray for a few minutes; they crisp up as they cool. Keep any extra in an airtight jar for up to a week.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens