Chili Toasted Almonds
This recipe can easily be doubled, and the heat level controlled by the amount and kind of ground chili you use.
Servings: 8 ounces
Ingredients
- 8 ounces raw whole almonds
- 1 tablespoon olive oil
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon granulated onion powder
- 1/4 teaspoon granulated garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 - 1/2 teaspoon ground chipotle peppers [or other ground chili of your choice]
Instructions
- Preheat the oven to 400º
- In a medium bowl, combine the almonds and oil, until all of the nuts are coated with the oil. You can do this directly on the baking sheet as well.
- Spread the oil coated almonds on a heavy baking sheet and place in the preheated oven.
- Combine the remaining ingredients in a small bowl.
- Toast for 5 minutes then stir the almonds and return to the oven.
- Toast another 5 minutes. The almonds should be giving off a nice toasty aroma by now. If not, stir again and toast another 3 or 4 minutes.
- Remove baking sheet from the oven, stir the almonds, and shake the spice and salt mixture over them. Stir to even season the nuts.
- Return the pan to the oven for another 2 minutes.
- Cool the nuts completely before storing in a tightly sealed container.