Heat oil in a large sauté pan over low heat
Then add the nuts, paprika and salt and roast until golden about 8 to 10 minutes
Add the sugar and cook, stirring constantly, for another 3 minutes
Take a sheet pan and spread the nuts in a single layer with parchment paper and let cool
Sprinkle with the mint
Transfer to a bowl and toss in the cherries and injera
You are ready to serve!
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (31g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 162 (84%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 3.8mg||0 %|
|Potassium 149.6mg||4 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 4.1g|
|Protein 4.5g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 193
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