Chili-Dusted Almonds and Walnuts

Chili-Dusted Almonds and Walnuts Photo: Levi Brown


  • 1 cup (4 oz) walnut pieces
  • 2 cups (8 oz) slivered almonds
  • 2 brown-rice cracker cakes (salt-free), broken into small pieces (2 oz)
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon coconut oil


1. Heat oven to 350ºF. Combine nuts and rice cakes on baking sheet. Add cayenne, salt, and oil. Toss well, using your hands, to thoroughly distribute flavors.

2. Bake 6 minutes; stir. Continue baking until aromatic and almonds are deep gold (8 minutes more). Eat warm or at room temperature. Store in airtight container, at room temp, up to 1 week.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 cups (serving size: 1/4 cup)

Nutritional Information

Calories per serving: 149
Fat per serving: 13g
Saturated fat per serving: 1.7g
Monounsaturated fat per serving: 5.1g
Polyunsaturated fat per serving: 5.1g
Protein per serving: 4g
Carbohydrate per serving: 7g
Fiber per serving: 2g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 61mg
Calcium per serving: 45mg

Good to Know

Chili peppers help to fight fat as you eat, so this calorie-burning recipe is also a tasty metabolism booster.