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