"A great fiery little snack! Salty, sweet, spicy, yummo! Adapted from the Almond Board."
ground chipotle chile pepper
1 1/2 cups
( 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.