The smell in my house right now is amazing… I adore a Spanish smoked paprika! It is so versatile, for example perfect for roast chicken, goulash, sauces and gravies, especially if you have bell peppers inside; even to season your salad dressing. You can get it in different strengths, fro example a mild or hot one. Personally I use the mild one the most, but I also like to mix them both for a more spicy effect. Those Low FODMAP Roasted and Salted Spicy Nuts are a great alternative to a high FODMAP snacks, such as many crisps. You can crunch on them during Christmas period, but not only. They are also wonderful snack during New Year’s Eve parties!
- Those nuts can be spicy or milder in flavour, depending which paprika you’ll use.
- Instead of Spanish smoked paprika you can use standard paprika, but it won’t be the same.
- Great snack for the parties!
“Crunchy and spicy alternative to crisps”
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
INGREDIENTS FOR A LOW FODMAP ROASTED AND SALTED SPICY NUTS, 10 PORTIONS:
360 g mixed nuts (including brazil nuts, almonds, pecans, walnuts, peanuts).
2 tbsp melted butter
1 tsp sea salt
1-2 tbsp mild or spicy smoked Spanish paprika
LOW FODMAP ROASTED AND SALTED SPICY NUTS – INSTRUCTIONS TO PREPARE:
Preheat the oven to 180 degrees C fan.
You can chop some bigger nuts, so they all are roughly the same size. Place a baking paper in a roasting tray.
Melt butter in a medium pot on a low heat. When it cools down a bit, add the salt and paprika to it and stir. Add all nuts to the pot and stir well again, so they are coated with the buttery spices.
Place the nuts into a lined tray and roast for 15- 20 minutes, turning over twice. Keep an eye to don’t burn it.
NOTE: This recipe is for 10x 36 g portions and it is Low FODMAP in this portion.
Find a printable recipe card below:
Low FODMAP Roasted and Salted Spicy Nuts
Equipment
- medium pot
- roasting tray
- baking paper
Ingredients
- 360 g mixed nuts including brazil nuts, almonds, pecans, walnuts, peanuts.
- 2 tbsp melted butter
- 1 tsp sea salt
- 1 tbsp mild or spicy smoked Spanish paprika
Instructions
- Preheat the oven to 180 degrees C fan.
- You can chop some bigger nuts, so they all are roughly the same size. Place a baking paper in a roasting tray.
- Melt butter in a medium pot on a low heat. When it cools down a bit, add the salt and paprika to it and stir. Add all nuts to the pot and stir well again, so they are coated with the buttery spices.
- Place the nuts into a lined tray and roast for 15- 20 minutes, turning over twice. Keep an eye to don’t burn it.
Other ideas for Low FODMAP snacks:
(click on the picture to open the recipe ↓)
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