Chile Roasted Almonds

12
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"Recipe source: bon appetit (December 2008)"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (41.6 g)
  • Calories 254.1
  • Total Fat - 23.3 g
  • Saturated Fat - 2 g
  • Cholesterol - 0 mg
  • Sodium - 7.4 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 3.9 g
  • Sugars - 1.8 g
  • Protein - 8.1 g
  • Calcium - 90.4 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in a skillet over medium heat. Stir in crushed red pepper flakes and black pepper. Stir in almonds, stirring to coat with oil/pepper mixture. Cook until almonds begin to darken and mixture is fragrant, stirring frequently (8-10 minutes). Transfer mixture to a rimmed baking sheet; sprinkle with the salt and allow to cool completely.

Step 2

****These can be made 2 days ahead, stored in an air-tight container at room temperature.

Tips & Variations


No special items needed.

Mikekey

These are great, and I liked doing them on the stove top instead of the oven. I used a alderwood smoked salt which went great with the chili flavor.

review by:
(7 May 2015)