Recipe courtesy of The Tastemade Kitchen

4 Easy Spiced Almonds

Why eat normal almonds when you can spice them up with honey chipotle, Buffalo sauce, coconut curry and Mexican hot chocolate?
Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 1 serving
Share This Recipe

Ingredients

Honey Chipotle:

1 cup raw almonds

1 tablespoon unsalted butter, melted 

1 tablespoon honey 

1/2 teaspoon chipotle powder 

1/4 teaspoon sea salt 

1 tablespoon sugar 

Spicy Buffalo Ranch:

1 cup raw almonds

1/4 cup buffalo sauce 

1 tablespoon ranch seasoning mix 

1/2 teaspoon garlic powder 

Spiced Coconut Curry:

1 cup raw almonds

2 tablespoons coconut oil, melted 

1 tablespoon curry powder 

1 tablespoon honey 

1 teaspoon ground ginger 

2 to 3 tablespoons unsweetened finely ground coconut flakes 

1/4 teaspoon sea salt 

Mexican Hot Chocolate:

1 cup raw almonds

2 tablespoons honey 

1 to 2 tablespoons marshmallow bits 

1/2 teaspoon ground cinnamon 

1 packet hot cocoa 

Directions

  1. Preheat the oven to 350 degrees F. Prepare 4 baking sheets with a silicone baking mat or sprayed parchment paper.
  2. For the honey chipotle: Toss the almonds with the butter and honey in a medium bowl. Spread out on a prepared baking sheet with a spatula (or spoon), making sure there is a single layer of nuts and they aren't overlapping. Roast until golden and toasty, about 15 minutes. 
  3. Prepare the coating by stirring together the chipotle powder, salt and sugar. 
  4. Toss the toasted almonds in the coating to cover and allow to cool in the mixture, tossing periodically to ensure an even coating.  
  5. For the spicy buffalo ranch: Toss the almonds with the buffalo sauce, ranch seasoning and garlic powder in a medium bowl. Spread out on a prepared baking sheet with a spatula (or spoon), making sure there is a single layer of nuts and they aren't overlapping. Roast until golden and toasty, about 15 minutes.  
  6. For the spiced coconut curry:  Toss the almonds with coconut oil, curry powder, honey, ginger, coconut flakes and salt in a medium bowl. Spread out on a prepared baking sheet with a spatula (or spoon), making sure there is a single layer of nuts and they aren't overlapping. Roast until golden and toasty, 15 to 17 minutes.  
  7. For the Mexican hot chocolate: Toss the almonds with the honey in a medium bowl, coating evenly. Spread out on a prepared baking sheet with a spatula (or spoon), making sure there is a single layer of nuts and they aren't overlapping. Roast until golden and toasty, about 15 minutes.  
  8. Prepare the coating by grinding the marshmallow bits in a spice grinder until fine. Put in a bowl with the cinnamon and hot cocoa. 
  9. Toss the toasted almonds in the coating to cover and allow to cool in the mixture, tossing periodically to ensure an even coating.  

Cook’s Note

The nuts will keep in an airtight container for about a week.

BBQ Spiced Nuts
PREMIUM
Eddie Jackson

BBQ Spiced Nuts

12m Easy 100%
CLASS
Sunny's (What Would Katie Eat?) Pitaya Bowl
PREMIUM
7m Easy 100%
CLASS
3-Ingredient Gluten-Free Flatbread
PREMIUM
17m Easy 99%
CLASS
Romesco Dip with Goat Cheese
PREMIUM
26m Easy 99%
CLASS