Activated Almonds with Rosemary & Paprika Salt
Jo Harding- Ready in 20h
- 3.3 g net carbs
- 215 kcal
- Serves 8
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We all know that almonds are a great snack food but did you know they’re a natural painkiller? Just 15 almonds is the same as taking 1 aspirin. They are high in magnesium, potassium and vitamin E.
Nuts have incorrectly been labeled as high-carb food, at least for a keto diet, due to the relatively high total carb count. But did you know that most of the fibre in nuts is insoluble which is the type of fibre that has no calories and does not affect blood sugar? And that even soluble fibre seems to have a beneficial effect on blood sugar regulation? So if it’s not their carb count, why do nuts often stall your progress?
The reason is that nuts are calorie-dense and easy to overindulge. That’s why you should stick to one serving, or even avoid snacking on nuts, especially if you reach a weight loss plateau. I found that portion control is the key to success.
Activating the almonds (soaking and dehydrating or roasting on a really low temperature) will increase their nutritional value as it helps to make them more digestible. Just beware that almonds are often treated with pesticides and that is why you should always buy organic.
Today I toasted the activated almonds in a simple rosemary and paprika salt coating. They stay crunchy in a jar for weeks too!
Step-by-step
Soak the nuts in water and 1 teaspoon of salt for 12 – 14 hours.
Preheat the oven to 150 °C/ 300 °F (conventional) or 130 °C/ 270 °F (fan assisted). After soaking, drain the almonds in a sieve and rinse with clean water. Dry on a paper towel.
Add to baking tray and toss with the rosemary, paprika and 1/2 tsp of salt.
Roast in the oven for 1 to 1.5 hours, stiring once or twice, until completely dry and crunchy. Option to use a dehydrator at 50 C to 70 C (120 F to 160 F) for 12 to 14 hours. Remove from the oven and allow to cool before storing.
Store in an airtight container or sealable jar for up to a month.
Recipe
Activated Almonds with Rosemary & Paprika Salt
★★★★☆4.3Soaked and dehydrated almonds flavoured with fresh rosemary, paprika and sea salt. The ultimate keto-friendly ...
- Hands on
- 10m
- Overall
- 20h
- Servings
- 8
- 3.3 g
- Net carbs
- 7.8 g
- Protein
- 19.1 g
- Fat
- 215
- kcal
Ingredients makes 8 servings
Instructions
Soak the nuts in water and 1 teaspoon of salt for 12 – 14 hours.
Preheat the oven to 150 °C/ 300 °F (conventional) or 130 °C/ 270 °F (fan assisted). After soaking, drain the almonds in a sieve and rinse with clean water. Dry on a paper towel.
Add to baking tray and toss with the rosemary, paprika and 1/2 tsp of salt.
Roast in the oven for 1 to 1.5 hours, stiring once or twice, until completely dry and crunchy. Option to use a dehydrator at 50 C to 70 C (120 F to 160 F) for 12 to 14 hours. Remove from the oven and allow to cool before storing.
Store in an airtight container or sealable jar for up to a month.
Nutrition per serving, ¼ cup
Carbs 6%Protein 14%Fat 80% of calories
- Net carbs
- 3.3 g
- Total carbs
- 7 g
- Fiber
- 3.8 g
- Sugars
- 1.7 g
- Protein
- 7.8 g
- Fat
- 19.1 g
- Saturated fat
- 1.4 g
- Calories
- 215 kcal
- Sodium
- 153 mg · 6.63% RDA
- Magnesium
- 98 mg · 24.5% RDA
- Potassium
- 250 mg · 12.5% EMR
Nutrition by ingredient
| Per 1/4 cup | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almonds, nuts (blanched) | 3.2 g | 7.8 g | 19 g | 214 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Rosemary, fresh | 0 g | 0 g | 0 g | 0 |
| Paprika, spices | 0.1 g | 0.1 g | 0.1 g | 1 |
| Total | 3.3 g | 7.8 g | 19.1 g | 215 |
Serving size 1/4 cup
- Gluten free
- Dairy free
- Egg free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Low FODMAP
- Vegetarian
- Vegan
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Comments & ratings (6)
Lovely recipe! I've made these with two other spice mixes and they all came out great. I also added 1 tbsp of olive oil before adding the spices (salt same as before). Here they are in case others want to try them:
- 1 tsp lemon zest, 1/2 tsp garlic powder and 2 tsp dried basil
- 1/2 tsp smoked paprika, 1 tsp dried oregano and 1 tsp onion powder
LOL I was literally wondering the same as Erica! I’ve made this recipe a few times before (I usually swap the rosemary for other spices) and it always turned out great. This time I skimmed through the instructions and thought it looked odd — I definitely never baked them for 6 hours. Glad I double-checked because that part must have slipped in by mistake.
Why did I let this blog convince me that 300 degrees for six hours wouldn’t burn those poor almonds to a crisp? I should have looked for other recipes to confirm. 2.5 hours and they are burned and brown inside. Not sure where all the great reviews are to confirm the rating at the top of the recipe. You owe me two cups of almonds!
Hi Erica, I’m really sorry about your experience with this recipe — you’re absolutely right, the instructions as they are would burn the almonds. I’ll check back with our recipe developer, but I suspect this was a mix-up with another roasted nut recipe and the dehydrator method she was working on at the same time. This post recently went through routine content updates, and unfortunately the error was introduced then. You were the first person to spot it, so thank you for pointing it out.
I’ll be updating the recipe right away with the correct oven and dehydrator times so it doesn’t happen to anyone else. I truly appreciate your feedback.
Ah a dehydrator instead of an oven would make a lot of sense!! Thank you for letting me know you’ve looked it over and fixed it. 👍🏼 Feel free to delete my comment since it’s all good now.
Thank you so much for understanding, I know how frustrating it is to waste ingredients! I'm doing my best to avoid such mishaps but it happens sometimes.