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Roasted Almonds with Coriander, Chili and Olive Oil

Roasted Almonds with Coriander, Chili and Olive Oil


  • 1/2 tablespoon olive oil
  • 1 1/2 cups blanched almonds
  • 1 teaspoon coriander seeds, crushed
  • 1 to 3 small dried red chili peppers
  •  2 generous pinches of sea salt



Add the olive oil and almonds to a hot saute pan.  Saute and kind of toast the almonds until golden brown, shaking the pan regularly to color them evenly and accentuate their nutty flavor.  Crumble in the coriander and chili to taste, and add the sea salt.  Toss over and serve hot on a large plate.

Nutritional Analysis

Per serving for 8 servings:

Calories 174
Fat 15g
Saturated 1.5g
Monounsaturated 9.8g
Polyunsaturated 3.1g
Carb 7g
Protein 6g
Cholesterol 0mg
Fiber 2g
Calcium 70mg
Magnesium 82mg
Sodium 295mg
Potassium 261mg
Vitamin E 5.7mg*

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California