Sweet & Spicy Roasted Almonds Recipe by Dr. Daryl

There’s something about this time of year that makes you want to walk around a pumpkin patch enjoying freshly roasted nuts, isn’t there?


Now you may have noticed that I normally recommend raw almonds and other nuts. That’s for 2 good reasons. One, raw foods contain important properties that are lost in cooking at high temperatures. And two, the dry-roasting process of packaged nuts actually creates harmful chemicals called acrylamides that you want to avoid at all costs.


With this recipe, however, we are going to do the roasting at home in a way that keeps most of the good stuff without adding the bad stuff. Plus, we’ll add some tasty seasoning to make these way yummier than your average nuts.


You can adjust the ingredients to your preferences as well. If you don’t like food too spicy, leave the cayenne pepper out. Or add more for extra heat! Leave the stevia out if you don’t want to add sweetness. Or mix in unsweetened coconut flakes for added texture and flavor.


Just think of how delicious a snack of these Sweet & Spicy Roasted Almonds and a cup of Salted Caramel Acid-Kicking Coffee would be! You’d be getting 2 sources of plant-based, clean keto fats along with acid-fighting minerals that together would optimize brain-boosting energy, suppress hunger, and burn body fat throughout your day.


These roasted almonds make a great afternoon snack, lunchbox addition, or late-night craving satisfier.



Ingredients [Serves 2]

1 cup raw almonds (ideally soaked overnight)
1 1/2 tsp. coconut oil
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. cinnamon
1/2 tsp. cayenne
1/4 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) plus more to taste
Optional: 1 drop organic liquid stevia



Preheat oven to 325° F. Stir all ingredients together in a bowl until the almonds are well coated.


Spread the almonds out over a parchment lined baking sheet and bake for 15 to 20 minutes or until golden brown. Stir half way through the baking time. Keep an eye on the almonds in the last few minutes to avoid burning. Carefully remove from heat and set aside to cool.


Serve while warm or at room temperature. Keep in an airtight container for up to one week.

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Dr. Daryl

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