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Low FODMAP Roasted and Salted Spicy Nuts

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!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 10 portions
Course: Appetizer, Snack, tapas
Cuisine: British
Ingredients Equipment Method

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

Equipment

  • medium pot
  • roasting tray
  • baking paper

Method
 

  1. Preheat the oven to 180 degrees C fan.
  2. You can chop some bigger nuts, so they all are roughly the same size. Place a baking paper in a roasting tray.
  3. 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.
  4. Place the nuts into a lined tray and roast for 15- 20 minutes, turning over twice. Keep an eye to don’t burn it.