Directions:
- Heat oil in heavy large skillet over medium heat. Add crushed red pepper and black pepper and stir to distribute evenly in skillet. Add almonds and stir to coat with oil-pepper mixture. Cook until almonds begin to darken slightly and mixture is fragrant, stirring frequently, about 8 minutes. Transfer mixture to rimmed baking sheet; sprinkle generously with coarse salt. Cool completely. DO AHEAD: Chile-roasted nuts can be made 2 days ahead. Store in airtight container at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1018.05 Kcal (4262 kJ) | ||
| Calories from fat | 847.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.14g | 145% | |
|---|---|---|---|
| Sodium | 28.94mg | 1% | |
| Potassium | 1009.65mg | 21% | |
| Total Carbs | 29.31g | 10% | |
| Sugars | 7.63g | 31% | |
| Dietary Fiber | 15.34g | 61% | |
| Protein | 31.84g | 64% | |
| Vitamin C | 2mg | 3% | |
| Iron | 4.6mg | 26% | |
| Calcium | 360.3mg | 36% | |
| Amount Per 100 g | |||
| Calories | 607.85 Kcal (2545 kJ) | ||
| Calories from fat | 505.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.21g | 145% | |
|---|---|---|---|
| Sodium | 17.28mg | 1% | |
| Potassium | 602.84mg | 21% | |
| Total Carbs | 17.5g | 10% | |
| Sugars | 4.55g | 31% | |
| Dietary Fiber | 9.16g | 61% | |
| Protein | 19.01g | 64% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 2.8mg | 26% | |
| Calcium | 215.1mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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