Wasabi Lime Almonds
Course: SnacksCuisine: N/ADifficulty: Easy
Servings
12
servingsPrep time
5
minutesCooking time
15
minutesCalories
218
kcalTotal carbs
8
gramsNet carbs
4
gramsFat
19
gramsProtein
7
gramsWhy pay crazy money to buy canned almonds when you can easily make these at home. They taste better and they are a practically perfect keto snack in terms of the macros.
Ingredients
1 pound (roughly 3 cups) of unsalted almonds
2 packets (or 1/3 tsp) of True Lime dehydrated lime powder
2 tsp wasabi powder
2 tsp fine sea salt
1 TB neutral oil (I use MCT oil)
Directions
- Grind the lime powder, wasabi and salt in a mortar & pestle or coffee grinder. You want to create a very fine powder that will adhere to the almonds. Once ground, ideally transfer to a seasoning shaker (you can also just sprinkle the seasoning with you fingers).
- Place a pan on your stove and set to medium-high heat. Add the oil and swirl your pan to coat the bottom.
- Add the almonds to the pan and toss to coat for about 1 minute, then turn the heat down to medium-low. Cook for 10-15 minutes, stirring occasionally. When you start to hear them crackle or pop, cook for one more minute.
- Remove pan from heat and pour almonds onto a cookie sheet lined with paper towels.
- Immediately, sprinkle the almonds with the seasoning. Apply the seasoning liberally, as a lot of it will fall off.
- Allow the almonds to cool for at least 90 minutes, then enjoy.
Recipe Video
Notes:
- Macros are based on a 1/4 cup serving size
Hi Steve, I just want to say that I love your show. Your recipes are truly awesome. I’ve been watching you for along time now. Keep on doing what you are doing, its totally working for you. Thank you for your recipes. You have truly been blessed. (Great family). bye now!
Why not put nuts in plastic bag to add seasoning?
Pingback: Pan Roasted Almonds with Wasabi Lime Seasoning - a GREAT Keto Snack! Healthy Fat Bomb! - EasyCookingHome
Steve:
First of all, thank you for your recipe.
Reporting back to provide feedback: I followed your recipe using Bulletproof MCT oil, but I found that heating said MCT oil to ~350F, as recommended in your video, created a smoke bomb and burned the oil to the pan. Checking afterward as to why my results were different from yours, I found that, according to Healthline, “Coconut oil has a smoke point of 350°F (177°C) compared with 302°F (150°C) for MCT oil.” Maybe you were using coconut oil? Or maybe the MCT oil you purchased is actually coconut oil?
It says MCT oil on the bottle. It’s definitely not coconut oil.
Do you think I can use water in place of oil?