Various Nuts for Snacking
Nutritional values
(Percentage of daily recommendation)
| Calorie | 821 cal. | (39 %) | ||
| Protein | 24.93 g | (25 %) | ||
| Fat | 67.36 g | (58 %) | ||
| Carbohydrates | 40.21 g | (27 %) | ||
| Sugar added | 9.43 g | (38 %) | ||
| Roughage | 8.95 g | (30 %) |
| Vitamin A | 123.31 mg | (15,414 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.69 mg | (97 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.39 mg | (28 %) | ||
| Folate | 67.65 μg | (23 %) | ||
| Pantothenic acid | 0.85 mg | (14 %) | ||
| Biotin | 24.58 μg | (55 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 0.53 mg | (1 %) | ||
| Potassium | 780.44 mg | (20 %) | ||
| Calcium | 141.69 mg | (14 %) | ||
| Magnesium | 283.18 mg | (94 %) | ||
| Iron | 4.56 mg | (30 %) | ||
| Iodine | 4.59 μg | (2 %) | ||
| Zinc | 4.49 mg | (56 %) | ||
| Saturated fatty acids | 14.97 g | |||
| Cholesterol | 32.25 mg |
Ingredients
- For the tandoori cashews
- 150 grams Cashews
- 20 grams butter
- 1 tsp Red Tandoori paste
- For the wasabi peanuts
- 150 grams unsalted, shelled Peanuts
- salt
- 1 egg white
- 2 tsps Wasabi powder
- 1 Tbsp cornstarch
- 1 tsp Wasabi
- For the Spicy Almonds
- 1 tsp Red pepper flakes
- 40 grams butter
- 3 Tbsps sugar
- 150 grams blanched, whole almonds
Preparation steps
For the Tandoori cashews: In a pan, melt butter. Add cashews and toast until golden-brown. Add tandoori paste, stir until nuts are coated, and remove from the pan. Let cool.
Preheat oven to 150°C convection (approximately 300°F). For the wasabi peanuts: Place peanuts in a bowl with salt and toss to coat. Transfer nuts to a colander and shake to remove excess salt. Beat egg whites until stiff, while gradually adding wasabi powder and cornstarch. Finally, stir in wasabi paste. Fold in peanuts and spread on a baking sheet lined with parchment paper. Let dry 40-50 minutes. For the Spicy Almonds: Crush red pepper flakes in a mortar and pestle. In a frying pan, heat butter until foamy. Sprinkle in sugar and cook until slightly caramelized. Fold in almonds and red pepper flakes, toss briefly, and spread on a baking sheet lined with parchment paper. Let cool.
