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!
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.