Prep 5 mins
Cook 10 mins
A great fiery little snack! Salty, sweet, spicy, yummo! Adapted from the Almond Board.
- 14.79 ml ground chipotle chile pepper
- 29.58 ml sugar
- 4.92 ml coarse salt
- 354.88 ml whole almonds
- 14.79 ml almond oil (or veg. oil)
- Stir together ground chipotle , sugar and salt in a small bowl, and set aside. Heat almonds and almond oil in a large skillet on medium-high heat, stirring and shaking the pan occasionally, until the almond skins are popping and almonds are fragrant. Turn down heat to medium-low and stir in chipotle mixture; heat and shake skillet for about 30 seconds, to release chipotle's oils. Move to a bowl and let cool just slightly before serving warm.
These are wonderful! It's the perfect blend of seasonings. I have been snacking on them all afternoon! I think these would make a great gift in a small jar. I made them just as written with olive oil. Will definately be making again. Thanks!