My husband Mike invented these delicious cocktail nuts. He generally steers clear of cooking but makes these regularly as his g0-to snack. S0 that tells you two things – they’re good enough to get him to apply heat in the kitchen and they’re easy to make.
They’re not actually hot spicy but rather nicely spiced. The smoked paprika gives these a unique and great taste without all the “natural flavor” chemicals that go into store-bought smoked almonds. They were inspired by our Persian friend Monir, who taught us to put lemon juice on nuts as they bake. The lemon juice adds a nice depth and flavor.
Mike's Spicy Nuts - Low Carb, Gluten, Dairy, and Sugar Free
Serves: 3 cups
- 3 cups mixed raw nuts of your choice (I use almonds, cashews and pecans)
- 2 Tablespoons olive oil
- 3 Tablespoons fresh lemon juice
- 2 teaspoons sea salt
- 2 Tablespoons smoked paprika ( I only use the Chiquillin brand, see note)
- Preheat oven to 350°.
- Put nuts on a baking sheet. If you want clean-up to be easier, place a piece of parchment paper on the baking sheet first.
- Add oil, lemon juice, and salt. Mix (I use my hands) to coat nuts. Cook until lemon juice has dried and nuts are slightly toasted but not finished, about 10-12 minutes. Stir once during that time.
- Remove from oven and stir in smoked paprika (a spatula works well for this), coating nuts evenly. Return to oven and cook until lightly browned but not burnt, about 2 minutes. Be sure to watch carefully as nuts go from done to burnt quickly.
- Allow to cool before serving.
- The nuts will not be crisp when they first come out of the oven. They crisp up as they cool.
- I've tried a number of brands of smoked paprika and the best one by far is the Chiquilin brand.
Beverly Graham says
Thank you SO much for this recipe! Can’t wait to try it (well, I need to get the paprika first). I keep pecans, almonds and cashews on hand, in order to have a handy protein snack, but they do get rather boring. Plus, the pecans are not crisp.
Lisa Kelso says
Thanks so much for letting me know!