Do you have a bucket list of dishes that you’ve never made and keep meaning to get round to? I do and one such dish (or should I say snack) was flavoured roasted nuts. I remember my mother being very impressed at a party she went to where the host made some spiced nuts and so for the last 15 years of more I’ve had that seed of a thought and never acted on it (dreadful I know). Anyhow spying a bag of unopened blanched almonds in my cupboard yesterday and not having any baking plans for them I decided to bite the bullet and make my own spiced almonds. I read up on all sorts of different recipes including a couple from the Cranks series of books and this is my version as I wanted a savoury spicy nut with a slight hint of sweetness.
I have to say the nuts were a huge hit here and were all eaten up – it was a miracle I had any to photograph as hubby’s paws kept reaching out for “just another one”! Then my teenage son came home from school and he gave them the big thumbs up too. My daughter wasn’t keen as she’s not a big fan of spicy snacks so that just left more for the rest of us! These nuts are seriously dangerous as you just can’t stop eating them.
So if like me you’ve never made your own spiced nuts I urge you to try it as it’s so very simple and they taste so much better than the over salted nut mixes you can buy.
For more nut inspiration you might like to try:
Sticky Honey & Sugar Coated Roasted Almonds and Pecan Nuts – Coffee & Vanilla
Spicy Roasted Cashew Nuts – Recipes from a Pantry
Coffee Candied Almonds – Fuss Free Flavours
Paprika Spiced Mixed Nuts – Farmersgirl Kitchen
- 200 g Blanched almonds
- 1 tbsp Light olive oil
- 1/8 tsp Hot chilli powder
- 1/8 tsp Cayenne pepper
- 2 pinches of salt flakes ground between your fingers
- 10 g Caster sugar
- 1 tbsp Tamari soya sauce
- Preheat the oven to 180⁰C.
- In a bowl mix together the oil, spices, salt and sugar.
- Add the almonds and coat well.
- Spread a layer of almonds over a baking tray lined with baking paper.
- Bake for 5 minutes on the top shelf of oven.
- Pour the Tamari over the nuts and toss well to coat.
- Bake for another 10 minutes turning the nuts halfway through the cooking time or until golden and dried out.
- Allow to cool on tray.
- Serve or will keep up to 3 days in an air tight container.