I’m going to be bold and say that these are the best spiced nuts I have ever tasted. And I’m never making them again.
I originally made these for a holiday party. They were so well received I prepared a batch to give as holiday gifts before finally making them for myself. Then I polished them off in less than a week.
Sure, almonds contain heart-healthy fats, vitamin E, potassium and fibre, but I think those benefits are diminished when you eat a pound of them in a matter of days.
This recipe is simple to make and not too spicy, even for me and I have a serious intolerance to heat. I found chipotle chili powder at Urban Fare – it’s close to work and was the first place I looked for it. But if you’re unable to locate it, I’d imagine spices like cayenne or paprika would also work.
I found this recipe on Recipe Rhapsody. It calls for peanuts, but you can use any nut you want.
Chipotle Honey Roasted Almonds
1/3 cup white sugar
1 1/2 teaspoons chipotle chile powder
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons butter (I used Earth Balance)
2 tablespoons honey
1 teaspoon kosher salt (I used regular salt)
1 pound almonds
Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder and garlic powder in a small bowl; set aside.
Stir together the butter, honey and salt in a large saucepan over medium heat until the butter has melted and the mixture is bubbly. Stir in the almonds until well coated, then pour out into a 9×13 inch baking dish.
Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the almonds into a large metal bowl and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the almonds to cool to room temperature, tossing every few minutes so the nuts do not stick together.