Spicy Roast Almonds

Ingredients

• Nuts: Whole almonds are best for this recipe as they hold seasoning better. Avoid blanched almonds, as the seasoning may not stick to them.
• Spices and Herbs: Chilli powder, salt and oregano
• Oil: I used extra virgin olive oil, but you can use other cooking oils, such as avocado or coconut.

See the recipe card for quantities.

Let the spicy almonds cool completely and store it in a clean glass jar.

Enjoy it as an evening snack with a cup of hot chocolate or spicy hot cocoa for an extra kick.

Substitutions and Variations

Spicy Kick: You could use black pepper powder instead of chilli powder.

Herbs: Try basil or parsley instead of oregano.

Spices: You can use cumin powder to enhance the taste and flavour.

Storage

Store the roasted almonds in an airtight container. They stay fresh for about 10 days at room temperature.

Serving Suggestions

Serve it as an evening snack with masala chai, saffron tea or rose milk tea.

Sprinkle them over roasted chickpea salad with avocado dressing, sweet potato bean salad or mango avocado salad for a crunch and a spicy kick.

Use them as crunchy topping on roasted vegetables such as roast cauliflower, roast baby potatoes, garlic herb roasted root vegetables and roast turnip.

Tips and Tricks

Use Hands: Gently mix the almonds and oil with your hands to ensure they are well coated.

Oil Before Seasoning: Coat the almonds with oil before adding the seasoning to help the spices adhere properly and coat evenly.

Preheat Oven: Always preheat the oven for even roasting.

Spread Evenly: Arrange the seasoned almonds in a single layer on a lined baking sheet to ensure even roasting.

Stir Almonds: Stir the almonds halfway through roasting to prevent burning and ensure an even roasting.

Cool Completely: Allow the roasted almonds to cool on the baking sheet so the seasoning sets and they become crisp.

Roast Timing: Keep a close watch on the oven while roasting, as cooking times may vary depending on the type of oven and its settings.