10 Fun Methods to Season Roasted Almonds Under 125 Calories


Perfect Roasted almonds | Easy Salted and roasted almonds in the oven

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Instructions. Heat almonds in a non-stick skillet on medium high heat. Cook 5 minutes, stirring occasionally until fragrant. Remove from heat.

Meanwhile, pour honey, cinnamon, and almond into a small bowl or glass measuring cup. Maple Honey Roasted Almonds and Cashews Simple Awesome Cooking vanilla, butter, cashews, almonds, ground nutmeg, ground cinnamon and 2 more Roasted Almonds. Next, roast the almonds in the oven for 10-12 minutes at 350 degrees Fahrenheit, or until they turn brown and smell nutty and fragrant. Finally, take the almonds out of the oven and let them cool for 10-15 minutes.

Eat a handful of almonds, in place of your regular snack.They are low in calories, making them perfect for a quick and easy weight loss snack. You will also consume a healthy amount of fiber. Find Out How Many Calories Are In Almond 10 Dry Roasted Almonds, Good or Bad Points and Other Nutrition Facts about it.

Take a look at Almond 10 Dry Roasted Almonds related products and other millions of foods. Estimate calories in 10 Dry Roasted Almonds and other nutrition facts. Get full Nutritional Information about 10 Dry Roasted Almonds and other 1,5 million foods on RecipeOfHealth.com.

19 Ways to Add Flavor for 10 Calories or Less 19 Ways to Add Flavor for 10 Calories or Less Try these kitchen secrets to please your taste buds without turning your meals into calorie bombs. There are 172 calories in 1 ounce of Roasted Almonds.: Calorie breakdown: 76% fat, 11% carbs, 13% protein. There are 69 calories in 10 Almonds.

Get full nutrition facts and other common serving sizes of Almonds including 1 almond and 1 oz (23 whole kernels). There are 169 calories in 1 oz, 22 kernels (1 oz) of Dry Roasted Almonds, with salt added. You’d need to walk 47 minutes to burn 169 calories.

Visit CalorieKing to see calorie count and nutrient data for all portion sizes.

List of related literature:

Place 1 cup raw almonds or cashews (or a combination) and 1 cup fat, juicy raisins or dates (or a combination) in a food processor fitted with the metal blade.

“Foraging the Rocky Mountains: Finding, Identifying, and Preparing Edible Wild Foods in the Rockies” by Lizbeth Morgan
from Foraging the Rocky Mountains: Finding, Identifying, and Preparing Edible Wild Foods in the Rockies
by Lizbeth Morgan
Falcon Guides, 2013

Chop 2 tablespoons unsalted raw or dry-roasted almonds; set aside.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Blanch a pound of sweet almonds, pound them in a mortar with rose-water; whip the whites of seven eggs to a strong froth, put in one pound of powdered sugar, beat it some time, then put in the almonds, mix them well, and drop them on sheets of paper buttered; sift sugar over and bake them quickly.

“The Virginia House-wife” by Mary Randolph, Karen Hess
from The Virginia House-wife
by Mary Randolph, Karen Hess
University of South Carolina Press, 1984

1 cup raw cashews, soaked overnight Place almonds, 1 cup shredded coconut, carob, and \4 cup raw honey in the food processor.

“Beautiful on Raw: Uncooked Creations” by Tonya Zavasta
from Beautiful on Raw: Uncooked Creations
by Tonya Zavasta
Br Pub, 2005

Pour hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with cream: a pound of almonds in the shells, will be sufficient for a quart of cream—sweeten and freeze it.

“The Virginia Housewife: Or, Methodical Cook” by Mary Randolph
from The Virginia Housewife: Or, Methodical Cook
by Mary Randolph
Plaskitt, Fite, 1838

Cook a serving for twenty minutes over medium heat, then remove from the heat and stir in two to three tablespoons almond butter, a pinch of sea salt, one tablespoon chia seeds or unsweetened coconut flakes, half a teaspoon vanilla, and one teaspoon cinnamon.

“Beyond Training: Mastering Endurance, Health & Life” by Ben Greenfield
from Beyond Training: Mastering Endurance, Health & Life
by Ben Greenfield
Victory Belt Publishing, 2017

In a large, shallow bowl, combine the almonds, oil, egg white, salt, and dried thyme and toss with your hands to coat the nuts thoroughly.

“Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France” by Patricia Wells
from Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France
by Patricia Wells
Scribner, 1996

fix bitter almonds in two spoonfuls of water, pour the water into the eggs, blanch the almonds, and beat them fine in a mortar; then mix them in with half a large nutmeg, and a tea.

“The Art of Cookery Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published, Containing... to which are Added, One Hundred and Fifty New and Useful Receipts, and Also Fifty Receipts for Different Articles of Perfumery, with a Copious Index” by Hannah Glasse
from The Art of Cookery Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published, Containing… to which are Added, One Hundred and Fifty New and Useful Receipts, and Also Fifty Receipts for Different Articles of Perfumery, with a Copious Index
by Hannah Glasse
W. Strahan [and 25 others], 1784

Toss the almonds with salt and cayenne to taste, and place on a baking sheet.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Blanch the almonds, cut them into long shreds, and strew over the top of the apples, and bake from “/” to */, hour, taking care that the almonds do not get burnt: when done, strew some sifted sugar over the top, and serve.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Hello. The recipes look lovely. What is a good vegan alternative to egg whites as a bonding ingredient, olive oil? Coconut oil? Thank you.

  • It doesn’t matter, but just keep an eye on them so they don’t turn. Usually I let them roast a little more than I did in the film, but I was worried they’d burn while I was filming!

  • First time my mum did this (although she didn’t add anything), we all forgot about them and only remembered when they were completely burnt. I’m planning to roast my almonds and cashews, but as I don’t have an oven where I live at the moment, I’ll have to pan roast them…we’ll see how that turns out.

  • Hi! I love your recipes and Im very happy to find the food that I like in your channel! I was also wondering if it was possible to NOT include a youtube video preview in the printable version of the recipe. It takes space when I print also wastes ink. Would love to just see the recipe instead of that big box of ink that the YT video preview is.:((

  • Forgot to comment on this video. Just came back to it today. I really enjoy your videos and this is the one I used to make my first almond butter. It came out excellent. I used my nutribullet to make it. All I need is to always have raw almonds on hand and now I have two options.

  • Don’t be afraid of using already roasted/cooked nuts.  The twice roasted nuts have a remarkable flavor profile.  Just need to not burn them.

  • So I just made the pecans this week and they were amazing! I accidentally left out the salt, but still awesome! I did have a question, or three, though.

    The recipe in the description calls for salt, but in the video you didn’t mention it and instead added vanilla extract. How much vanilla extract did you add to the recipe?
    And do you have a preference between the salt recipe and the vanilla extract recipe?
    If so, which do you like better?

  • Hey when adding the Whey protein don’t over look the adding protein to a pizza. Can’t wait to try it cause I have all the ingredients except the tomato sauce which I’ll pick up after work tomorrow!

  • These made with love holiday videos are addictive. They have great ideas and make me feel at home. I’ve got to try making some of these

  • Cinnamon Spiced Pecans are on TO DO list for tomorrow. I think I’m going to use Apple Pie Spice instead of cinnamon. Thank you for great ideas! <3

  • Just made this for an early dinner for me and my wife. There was so much moaning coming from her home office I went to make sure she was still all alone in there! �� Definitely a keeper recipe. Since going Keto this year Joe D’s channel has made it so much more enjoyable. Just outstanding. For dessert his chocolate/peanut butter mug cake. I may be the one moaning. Soooooo good.

  • I was planning on gifting some rosemary nuts for Christmas but had yet to find the perfect recipe. This is it, thank you so much for making the holiday giving season just a bit easier!! xo

  • Roasting the nuts before grinding will also help decrease the oxalate content which can cause inflammation and tummy troubles in certain individuals who are sensitive to it. They can also cause kidney stones if you’re prone to them. Remember that when buying nuts, butters, or oils: roasted is better.

  • so funny how I thought you already mad a video like thus & I’ve been looking for it. I’ll be definitely making at least 1 if these for boxing day!!

  • I’ve discovered an even quicker, easier, and far less carby way of making pizza dough if you love crispy thin crust. I use the Mission brand “Carb Balance” torilla’s. Just crisp a tortilla up with some butter in a pan, then add your toppings and place in the oven @ 350 for 12 minutes. These tortillas are “soft taco” sized, and come in 4 flavors (Flour 4 carbs, Wheat 3 carbs, Sundried Tomato 5 carbs & Spinach Herb 3 carbs). These are delicious tortillas and taste exactly the same as regular tortillas.

  • Keep in mind that a cup of almond flour is equal to eating 90 almonds, almond flour can cause some gut issues fasho, that being said; moderation is a good look. Stay steezy my friends.

  • I would definitely try this but am a vegetarian and don’t use eggs! What can I substitute for this and how much of the substitute? Thanks.

  • I love spicy and i love almonds and that looks so good! I really enjoyed watching this! Would love if we could support one another??

  • We love roasted almonds! Thank you for sharing such helpful information! <3 If you're wondering whether almonds are really good for you, check out this article: https://www.trailmyx.com/blog/are-almonds-good-for-you-health-benefits/

  • I’ll give it a try. My approach is different and more complex. I first lay almonds in a slat water and some acids, like lemon juice or apple vinegar to give a little bit sour taste. I drain and spread salt on nuts and put them in oven 100 C for a longer time.

  • Since you brought it up, I would never have, BUT, since you did, I like to sprinkle red chile powder and garlic powder on my nuts, as well as salt. I hadn’t though of sugar, so I’ll try that too, next time I roast my nuts.:)

  • sorry but there is no need to add extra fat to the almonds because almonds already contain enough. plus no chef ever uses oil to roast them lol…

  • so……err….. u consider this vegetarian??? with the egg and all??? If you had given that egg a few days chance it would have become a chicken. I guess vegetarian has a totally different context in the west…
    U could have totally gotten rid of the egg and added water or oil instead…

  • Is it better to immediately roast the raw almonds after soaking or dehydrate them first and then roast? I only have a microwave oven with convection setting. When dehydrating my Almond nuts in my convection oven at 40 degC (it’s the only lowest setting available) for 17 hours, (some people say Almonds should be dehydrate up to 24 hours) I notice my almonds look like it has shrunk and STILL felt like it is moist. I split open in half and notice water in the almonds. Prior to 17 hours, at 15 hours, I assume the almonds are still not yet dry because I feel like it is still moist and so I continue another additional 2 hours. That’s when at 17 hours I notice some of the almonds shrunk, the almonds are not crunchy, instead I can easily pressed the almond in between 2 fingers bcos it is soft and felt like it is still moist. I wonder where I go wrong. Am I suppose to dehydrate till it is 24 hours based on 40 degC? Will that not shrunk the almonds further? So, will it be a better idea to roast the soaked almonds immediately and skip dehydrating?

  • Have to say THANK YOU Dani!!! I’m learning so much and making healthy things. Wow every thing I’ve made so far has been amazing ��

  • I just want to say that you are a bad influence!:D I just made the cinnamon mix with only cashews, but used brown sugar rather than white. They are delicious! Thanks for all of your great recipes!!!

  • Tbh I’ve never had them for long enough to see if they last! There’s nothing there that goes off quickly, so they should last for a few days, but keep them in a tin rather than something air tight as they might go soggy.

  • I’m vegetarian, so pls give an alternative for white egg. I tried doing without it but ended up sticking all my Nuts to each other. I mixed honey & cinnamon and heated them for a couple of mins. Then I pour that into the Nuts and roasted them. Nuts eventually where very sticky. It was very hard to separate them. Pls help.

  • Oh how Useful and inspiring at the same time video…!!!
    Thank you sooooo much….!!!
    I look forward to watching more of this type of videos…!!!
    I send you my….
    Love & Kisses

  • Just made this. Subbed out the coconut oil for olive oil. Also used a little Italian herb seasoning when mixing the dry ingredients to give the crust a bit more flavor. Baked at 375 for 12-13 minutes. Then added toppings, and put it under the high broil setting for maybe 3 minutes, you just have to keep an eye on it. This was a major hit in our household.

  • What happens if I don’t put the coconut flour and oil in? Could I change the oil for flavourless lard? Thought my pizza tasted too strongly of coconut and I followed the measurements to the gram.

  • I’m allergic to peanut butter and peanuts now. But almonds never gave me reactions. But almonds when processed make expensive products. So homemade almond butter and almond products here I come!!! Nice video

  • Looks amazing but this whole pizza has 28g of carbs!! which is insane. Even if you have only 1 slice out of 8, it will be 3.5g approx!! Its low carb but now keto friendly:(

  • I’ve just made it, it was OK but not that good, it was dry and the taste had nothing to do with the real pizza. I followed the recipe, except for the xanthan gum which I didn’t have and I’m wondering if it was because of that, does the xanthan gum make all the difference ������

  • Thank you. Being lactose-intolerant, I have difficulty with fathead dough. This is the perfect all-round dough recipe for me. English muffins next on the list.

  • Just baked this. Really liked it. Only note is to maybe add some more salt to the crust,make sure to season the sauce( I used onion powder, garlic powder, salt, and basil and added minced garlic as a topping) and make sure to have enough sauce… this recipe turns out fantastic.

    It was just me eating so I have half still ready for the next use.

    Loved it! Thanks

  • Newbie Keto girl here. Made the pizza tonight. It came out beautiful. Wish I could insert a pic. Never ate almond/coconut flour in my life. Takes a little getting used when you’ve been eating carbopizza all your life. If I had made that with regular dough I would have eaten the whole thing. The toppings and tomato sauce were delicious. The crust was…. keto crust. Why didn’t I stop at one slice? Cause it was PIZZA!

  • I use a Vitamix with a little virgin olive oil in the bottom and voila!..it’s ready in about 2 minutes. Then I make double chocolate chip cookies with almond butter! Yum.

  • Just tried this without coconut flour because I ran out of it and it turned out fine…just needs a bit more than a pinch of salt in my opinion. Great recipe!!

  • I pronounce pecans the way you do, and i can’t believe the hard time i get for that! Now i ask my self what is the right way to pronounce it?

  • just done the purist version since i’m more concerned with an insuline spike from a protein isolate than with some calorie count. it is heavier on the stomach than a dough, and it tastes of something different too, but when it got cold it really went down a lot easier.

  • This is 1760 calories. If you’re trying to lose weight and eat this (depending on your needs) you’re not going to lose weight especially if you have other meals throughout the day. Remember, keto alone can’t help you lose weight on its own. You need to be at a caloric deficit.

  • So I tried it out. Cooking crust took a little longer. But when totally done, cheese and toppings just slide right off the pizza crust.

  • looks tasty, but can I use the butter version with the cinnamon version? i mean can i substitude the raw eggwhite with some butter?

  • Does anyone know how to make the dough so it doesn’t crumble as much? I went to pick up the pieces and it kinda fell apart �� also, when I put the pizza on the parchment paper it gets stuck and It’s hard to pull off!

  • I just made this and although super tasty, the crust turned out cookie-like for me. I followed the recipe very closely. Where did I go wrong?

  • Nice video! I have a question regarding store brought nuts (that are already roasted).

    I read on a website that if packaging says “roasted in oil, it means they were fried in oil.” Is this true?

    Or are the nuts actually just roasted in oil? Because I dislike fried foods.

  • Bought that huge bag of protein powder so I could get the specific brand you recommend from Amazon. My crust is soft and hard to swallow. Bummer because it is so much easier to make than fathead dough, that is for sure. What other recipes should I try with the protein powder now?

  • I made it by following the recipe exactly but the crust turned out dry and bland. I guess I’ll need more salt and garlic powder, next time… Don’t know how to fix the dryness. ��

  • wow these look so delicious and creative! this is a lovely gift idea for any season and even a house warming treat. this is going to be a staple for me!

  • For something different, forget a round pizza. Lay out the dough in a rectangle and add the sauce and cheese plus extras. Then, roll it up and make a pinwheel pizza. When cooked, slice it into the pinwheels. Great served cold!

  • I just made all 3 of these and will be giving them to my nurse tomorrow when she discharges me. Perfect gift and I bought some cute jars from Dollarama. I would love to share the pic but I am not on instagram. Have a great day.

  • This is simple and fantastic. Yet I have to start at 7 am to finish when my family usually has lunch which is 1 pm W h y. A m. S o. S l o w

  • I made this this morning! It turned out delicious. But, definitely a labor of love. It took a good hour of processing & scraping to turn the almonds into butter. Your video makes it look so fast! Thanks for the recipe.:)

  • Thanks for making it so easy to make almond butter! <3 If you're wondering whether almonds are really good for you, check out this article: https://www.trailmyx.com/blog/are-almonds-good-for-you-health-benefits/

  • This is NOT easy. You do not tell us how many almonds. You just use a package of almonds and we don’t know how much. If your going to have a cooking show, please list all ingredients and amounts. Don’t leave us guessing. ALSO, the world does not revolve around the metric system. Tell us the oven temp in both Celsius and Fahrenheit.

  • Thank you for the wonderful and simple explanation. I don’t cook, but I am excited to try this recipe. Once again, thank you, you are awesome.

  • You’ve made a typo on the print version of the recipe for the pizza. 6TBSP would be way more than 15G. Might wanna fix that so people don’t waste expensive keto cooking materials, man.

  • I’m so glad you made this video years ago. Its June 9th 2020.
    I just made this and my husband thinks I’m fabulous for it. He just had some on my homemade bread and loves it. I’m starting my third batch now. Happy husband, happy life.������. The great part about this is my husband’s patient’s bring us 5 lbs bags of almonds every year. Yea Alomnd growers here in California.

  • Hello. So i pre heated my fan oven at 200 degrés c and my almonds burnt. They were only in there for 10mn or less. May be it was in fareneit ��

  • Hi Sara, I was wondering if you could do some sweet spice blends like Apple pie/gingerbread spice and other sweet spice blends for last minute edible gifts please and thank you.

  • I love making sweet/spicy roasted nuts. My favorite are the pecans. I never heard of using egg whites tho, which I’m definitely going to try.By the way what is the reason you use egg whites? Is it to prevent the sugar from caramelizing & making the nuts stick? Thanks for uploading these recipes, Blessings!

  • Okay so I tried this recipe and it was a boom but at first I had some difficulties bcoz my almond butter was not in a butter consistency so I switched the mixer and used the grinder and it came out perfect in few minutes so it’s a pro tip and I added chopped roasted almonds after. Thanks anyways.