1.  INGREDIENTS FOR ROSEMARY

Roasted Nuts = 150 g / 1 cup (You can use any nuts of your choice. In the video, I used a combination of almonds, walnuts and pecans at 50 g each)

Fresh Rosemary = 1 tbsp (finely chopped)

Ground Cumin = 1/4 tsp

Black Pepper = 1/2 tsp

Cayenne Pepper = 1/8 to 1/4 tsp

Salt = 1 to 1 1/4 tsp

Monk fruit = 1 tbsp (You can also use any other keto friendly sweetener)

Coconut oil = 2 tbsp (You can also use any other oil of your choice)

2.  INGREDIENT FOR CINNAMON

Roasted Nuts = 150 g / 1 cup

Ground Cinnamon = 2 to 3 tbsp (In the video, I used 3 tbsp because I like a stronger flavor. You can also use 1 to 2 tbsp for a mild to moderate flavor)

Monk fruit = 1 tbsp + 1 tbsp (for topping)

Salt = 1/2 tsp

Coconut oil = 1 tbsp for each tbsp of ground cinnamon (As I used 3 tbsp of ground cinnamon, I used 3 tbsp of coconut oil)

3.  INGREDIENTS FOR CURRY

Roasted Nuts = 150 g / 1 cup

Curry Powder = 2 to 3 tbsp (I used 3 tbsp for a stronger taste. For mild to moderate taste, use 1 to 2 tbsp)

Garlic Powder = 1/2 tsp

Monk fruit = 2 to 2 1/2 tbsp

Salt = 1 1/2 to 2 tsp

Curry Leaves = 1 to 2 tbsp (Some finely chopped and leave some whole)

Kaffir Lime Leaves = 2 to 3 (finely chopped but this is optional)

Fresh Lemon Juice = 2 tbsp

Toasted Sesame Seeds = 2 tsp

Coconut oil = 3 tbsp

1.  For best results, weigh the ingredients with a digital scale

2.  Roast the nuts in a preheated oven at 350F or 180C for about 15 minutes or until golden brown, turning them in between to ensure even browning. The nuts must be hot when mixed with the seasonings. As the number of nuts is small, I used my mini electric oven to roast the nuts. It's best to roast the almonds first just for 2 to 3 minutes then add in the other nuts. This is because almonds actually take a little longer to roast. I found that when I roast all the different nuts together, almonds always turn out softer than the rest.

3.  In a bowl, mix all the seasonings until well combined then set aside.

4.  Heat the oil over the stove until hot then pour over the seasonings. Mix well then add the hot roasted nuts. Mix until all the nuts are well coated.  The only exception is that for the curry flavor, add the curry and kaffir lime leaves into the oil then heat the oil until hot. This brings out the flavors more effectively. Then pour onto the seasonings and mix to combine. Add the fresh lemon juice then mix again to combine. Lastly, add the hot roasted nuts and mix until all the nuts are well coated.

5.  The additional 1 tbsp of monk fruit for the Cinnamon flavor is to be added after the nuts have been mixed with the seasonings. This makes the nuts look a little drier and the sweetener is more visible.

6.  Pour the nuts onto a tray. Spread them out and let them cool and dry up.

7.  Store the nuts in an airtight container.

[Total Servings = 5 @ 30 g each]

NUTRITION PER SERVING

Total Carb = 4.6 g

Dietary Fiber = 3.2 g

Net Carb = 1.4 g

Calories = 254

Total Fat = 24.7 g

Protein = 4.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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