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Spiced, crunchy, energy-dense snack
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Cajun almonds (30 g) has 182 calories. That works out to 607 calories per 100 g. It contains 5.9 g of carbs, 6.2 g of protein, 15.8 g of fat and 3.2 g of fiber. Its 7.4 mg of Vitamin E covers 50% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 30 g
182
KCAL / 30G
Carbs
5.9g
· 2% DV
Protein
6.2g
· 12% DV
Fat
15.8g
· 20% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 13% · Fat 75%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 182 kcal | |
| Total fat | 15.8 g | 20% |
| Saturated fat | 1.23 g | 6% |
| Trans fat | 0 g | |
| Sodium | 186 mg | 8% |
| Total carbohydrate | 5.9 g | 2% |
| Fiber | 3.2 g | 11% |
| Protein | 6.2 g | 12% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 30 g | 182 kcal |
| 1 piece (whole) | 1.2 g | 7 kcal |
| 1 tablespoon (whole) | 9 g | 55 kcal |
| 20 piece (whole) | 24 g | 146 kcal |
| 1 ounce (whole) | 28 g | 170 kcal |
| 30 piece (whole) | 36 g | 219 kcal |
| 1 pack (small) | 40 g | 243 kcal |
| 1 pack (large) | 80 g | 486 kcal |
| 100 g | 100 g | 607 kcal |
| 1 cup (whole) | 143 g | 868 kcal |
Calculated from 607 calories per 100 g.
Cajun almonds are almonds coated with Cajun-inspired spices, often with a little oil, and roasted until crunchy. They are a seasoned snack inspired by the spice blend, rather than a traditional Cajun dish with one fixed recipe.
Make Cajun almonds by tossing raw almonds with a small amount of oil and Cajun seasoning, then roasting them in a single layer. Stir once or twice so the spices toast evenly without scorching.
Cajun almonds can be mildly warm or quite hot, depending on how much cayenne or other chili is in the seasoning. If you are making them yourself, start with less chili and add more after tasting the coating.
Cajun almonds are typically seasoned with paprika, garlic and onion powders, black pepper, and dried herbs such as oregano or thyme. Some blends include cayenne and salt, so the flavor and heat vary by recipe.
Yes, you can make Cajun almonds without oil, but the dry spices may not cling as evenly. Tossing the almonds while they are still slightly warm can help the seasoning adhere; avoid adding water, which can make them less crisp.
A light coating of oil helps Cajun seasoning stick to almonds. Toss thoroughly before roasting, or season the almonds while warm; using too much oil can leave the coating greasy rather than crisp.
Yes, raw almonds work well for Cajun almonds because they roast as the spice coating cooks. If you start with almonds that are already roasted, heat them for less time and watch closely to prevent scorching.
Store Cajun almonds only after they have cooled completely, in an airtight container in a cool, dry place. Sealing them while warm traps steam and can soften the crunchy coating.
Serve Cajun almonds as a snack on their own or alongside mild foods such as cheese, fresh vegetables, or fruit. Their bold seasoning also makes them a lively addition to a party snack board.
Cajun almonds can be a satisfying snack, but the added salt and oil in some recipes make the seasoning worth considering. Choose a less salty homemade version if you want to control those additions.
Vitamins
Vitamin E
7.44mg · 50% DV
B2
0.3mg · 23% DV
Biotin
5.1µg · 17% DV
B3
1.05mg · 7% DV
Minerals
Copper
0.3mg · 33% DV
Manganese
0.63mg · 27% DV
Phosphorus
144mg · 21% DV
Magnesium
81mg · 19% DV
Sodium
186mg · 8% DV
Potassium ⭐
207mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 182 calories in 1 serving (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cajun almonds are almonds coated in a Cajun-style spice blend, often roasted for a crisp, savoury snack. The name points to the bold seasoning associated with Cajun cooking in Louisiana; the exact mix varies, but it commonly brings warm, peppery flavours.
Enjoy them by the handful as a snack, or scatter a few over salads and savoury bowls for crunch. They are energy-dense, with protein and fibre alongside substantial fat, so a modest portion works well when you want something satisfying. Pair them with fresh fruit or vegetables for a more balanced snack, and keep the serving small if you are watching your overall energy intake.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.23g
MONOUNSATURATED
10.08g
POLYUNSATURATED
3.75g
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Nutrition data compiled from USDA FoodData Central and scientific sources.