Hot & Spicy Almonds

Hot & Spicy Almonds-1

My name is Christina and I am an addict.

*hangs head*

It’s true. I am actually addicted to chilli. I find myself getting twitchy and snappy if I haven’t had my fix.

So when I was thinking of a great snacking recipe a hot and spicy almond recipe naturally sprang to mind.

This Hot & Spicy Almond recipe uses Szechuan peppercorns. If you’ve never cooked with them before you’re in for a treat as they impact a slight numbing effect to your lips (much like cloves) and heighten the sensation of chilli.

Hot & Spicy Almonds-3

The recipe below is for a decent hot & spicy mix. But if you really like it hot, I’d double the amount of chilli to one whole teaspoon.

The quantities below make enough for a small bowl to share but it can be easily doubled or tripled for parties.

Why not spice up your life today?

Hot & Spicy Almonds-2

Hot & Spicy Almonds
A fantastic hot and spicy almond mix with Asian flavours
Recipe type: Snack
Cuisine: Australian
Serves: 4

  • 200 grams oven roasted almonds (approx. 1 cup)
  • 1 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder (1 teaspoon = extra hot)
  • ¼ teaspoon ginger powder
  • ½ teaspoon salt flakes
  • 1 teaspoon Schezuan peppercorns, crushed in a mortar and pestle
  • 4 teaspoons (20ml) rice malt syrup

  1. Line a baking tray with baking paper.
  2. Heat up a non-stick fry pan.
  3. Add all dried spices and salt and cook over a medium heat for 1-3 minutes, stirring constantly, until fragrant.
  4. Add almonds to pan and stir briskly for a minute or two to heat them up.
  5. Add rice malt syrup and stir briskly to combine with the spice mixture. This will take a minute or two.
  6. Turn out on baking tray to cool at room temperature, then break into small pieces.
  7. Keeps well in an air-tight container for a week.

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