Okay, here is the thing. You are hungry. You want something crispy. But not only crispy, spicy. How Really aromatic. Something that beats a little back. But they also make keto, which means that sugar is out, most snacks are garbage, and even the good ones taste like cardboard in a chic bag.

Give: these Ethiopian Berber spices. They are spicy, smoky, just the right amount of salty and they hit far beyond their weight. You don’t need chic equipment or strange ingredients. Just one pan, an oven, a few nuts and some warmth. And yes, they are actually good.

What is Berbers anyway?

If you have never heard of Berbers before, do not emphasize. It is not a difficult to capture. It is a spice mix that is used a lot in Ethiopian cuisine. Think of warm spices such as chilli, peppers, garlic, ginger, cinnamon, even a little clove and Bockshorn clover. It has the deep, rich, slightly smoky thing. And as soon as you taste it? You will want to put it on everything. Chicken, eggs, cauliflower, popcorn – they call it.

But on nuts? The magic happens here.

Why it works for keto

Here is the thing – keto is mostly fat, low -carbohydrates carbohydrates. Nuts fit the bill. But many flavored, flavored in the shop are underhanded with sugar, strengths and strange coatings. This recipe gives you a taste without messing up your macros. No sugar, no honey, no syrup. Only pure spice, a little oil and good fats from the nuts.

Okay, let’s go into it.

Ingredients

This recipe makes about 3 cups of nuts. You can double it if you want to save some (you want).

• 1 cup of almonds

• 1 cup of walnuts

• 1 cup of pecans (or cashew nuts, macadamia or whatever you like)

• 1.5 tablespoons of olive oil (or avocado oil)

• 2 teaspoons of Berbers Spice Mix (bought in the shop or homemade more about it below)

• ½ teaspoon of salt (adjust to the taste)

• ½ teaspoon of smoked peppers (optional, for additional smoking)

• A pinch of cayenne (optional if you like it hot)

• Optional: a pinch of garlic powder or onion powder for additional kick

Make your own Berbers (if you can’t find it):

Mix it in a small glass and shake:

• 1 tablespoon of paprika

• 1 teaspoon of ground chili powder

• ½ teaspoon of ground ginger

• ½ teaspoon of onion powder

• ½ teaspoon of garlic powder

• ¼ teaspoon of cinnamon

• ¼ teaspoon of ground coriander

• ¼ teaspoon of allspice

• ¼ teaspoon of Bockshorn clover (optional)

• ¼ teaspoon of ground cloves

• ¼ teaspoon of cardamom

Use 2 teaspoons for this recipe and save the rest. You will find reasons to use it.

Instructions

Step 1: Heat this oven

Set your oven to 165 ° C. Line a baking sheet with parchment paper or foil. This will help with cleaning later. Trust me, you will thank you.

Step 2: Mix the spice oil

Mix your olive oil with Berbers, salt, peppers and other spices in a large bowl. Stir it quickly until it looks like a loose paste.

Step 3: Make the nuts

Throw all your nuts. Mix it until each one is coated. Use your hands if you want. Get in there. You should all look glossy and red-orange from the spice.

Step 4: spread them out

Pour the coated nuts onto the baking sheet and distribute them in a single layer. You want you to roast evenly.

Step 5: roast

Bake for 15–18 minutes and stir them halfway. Keep an eye on them around the 14-minute brand. Nuts go too burned from golden fast. They strive for a toastic brown, not blackened sadness.

Step 6: Completely cool

When they come out of the oven, they will still be a little soft. No panic. When you cool down, they become crispy. Let them cool on the tray for at least 15 minutes. Then put in a bowl, a glass or mouth.

Facial notes and variations

• Do you want smoky sweet? Add a tiny pinch of monk fruit or erythritus before baking.

• Do you want kitschy mood? Insert a spoon of nutrition after the roast.

• Hate spice? Use just peppers, garlic powder and a little thyme for a gentler mix.

• You don’t have Berbers and don’t want to make it? Use Cajun spices or chili lime salt. It’s not the same, but still good.

storage

After cooling, store the nuts in an airtight glass or container. The room temperature is in order for about a week. Do you want you to take longer? Throw them into the fridge. They remain crispy and tasty for up to three weeks.

Although we will be real – you will probably be gone in three days.

When you eat this keto Ethiopian Berber spice nuts

These are not only “on the couch and snacks” (although they are also perfect for this). Here they shine:

• Throw them on a salad with goat cheese and rocket

• Crush and use as a crust for chicken or salmon

• Add a handful of a cheese board – roam them first disappear

• Keep a small glass in your pocket to get a post-gymus thrust

• Serve them at parties so that people think they are chic

They are a kind of keto secret weapon. Lust without trying it. Taste without carbohydrates. Warmth without regret.

Diploma

You don’t have to be on keto to love them. You just have to like good food. The mixture of spice, crunch, salt and this little kick from the Berbers is addictive. But the good kind of more addicted – how your friends have questions about the recipe and your child tries to sneak a handful if you are not looking for.

The next time you are trying to buy another sad bag of mixed nuts that taste like boxes, remember this recipe. Make a batch, eat half and do it before you wanted to save some for later.

They are simple, spicy and actually satisfactory.

And that’s rare.

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