My husband has always been a fan of BBQ-flavoured nuts and snacks. Since I had such good success with my chile lime mixed roast nuts recipe, I decided to give it a shot, leaving out the unhealthy vegetable oils and sugars usually used. I went for all peanuts for my first batch, since that was how he was used to having it, but it would work with just about any nut, so feel free to choose your favourite low-carb option, preferably one that's lower carb than peanuts.
- 4 cups nuts of your choice (i.e. pecans, brazil nut pieces, walnuts, cashews, peanuts, etc.)
- 1 tablespoon sweet paprika
- 1 tablespoon smoked paprika
- ¾ tsp garlic powder
- ½ tsp onion powder
- ¼ teaspoon ground mustard
- ⅛ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground cumin
- 1½ teaspoons fine sea salt
- ⅛ teaspoon white pepper
- 1 tablespoon gold erithrytol monk fruit sweetener
- ¼ cup avocado oil
- 2 teaspoon Worcestershire sauce
- 1 teaspoon liquid hickory smoke
Mix ingredients together, allowing the almonds to soak up a bit of their marinade, around 10-15 minutes. Preheat oven to 350F.
Arrange the almonds in a single layer lined with a silicon mat or piece of parchment paper, and bake 20–25 minutes, stirring every 5 minutes or so. Allow to cool completely on the tray. Store in an air-tight jar for up to a month.
Did you make this vegan keto chile lime mixed roast nuts recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
Did you make this vegan keto BBQ roast nuts recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!