4 Easy Spiced Almonds Image

4 Easy Spiced Almonds

Dish It Healthy - "On the Go"

10
Prep Time
(minutes)
50
Cook Time
(minutes)
1
Servings

Ingredients

Honey Chipotle

  • 1 cup raw almonds
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon honey
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon sea salt
  • 1 tablespoon granulated sugar

Spicy Buffalo Ranch

  • 1 cup raw almonds
  • 1/4 cup buffalo sauce
  • 1 tablespoon ranch seasoning mix
  • 1/2 teaspoon garlic powder

Spiced Coconut Curry

  • 1 cup raw almonds
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon curry powder
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 2-3 tablespoons unsweetened finely ground coconut flakes
  • 1/4 teaspoon sea salt

Mexican Hot Chocolate

  • 1 cup raw almonds
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1 packet of hot cocoa
  • 1-2 tablespoons Marshmallow Bits (ground fine in a spice grinder)

Steps

Honey Chipotle

  1. Preheat oven to 350 degrees F, and prepare baking sheets with a silicone baking mat or sprayed parchment paper.
  2. Toss almonds with butter and honey, and roast for 15 minutes until toasted.
  3. Meanwhile, prepare coating. Stir together chipotle powder, sea salt and sugar.
  4. Toss toasted almonds to coat and allow to cool in the mixture, tossing periodically to ensure even coating.
  5. Nuts will keep in an airtight container for about a week.

Spicy Buffalo Ranch

  1. Preheat oven to 350 degrees F, and prepare baking sheets with a silicone baking mat or sprayed parchment paper.
  2. Toss almonds with buffalo sauce, ranch seasoning and garlic powder. Place on prepared baking sheet, and roast for 15 minutes until golden and toasty.
  3. Nuts will keep in airtight container for about a week.

Spiced Coconut Curry

  1. Preheat oven to 350 degrees F, and prepare baking sheets with a silicone baking mat or sprayed parchment paper.
  2. Toss almonds with coconut oil, curry powder, honey, ginger, coconut flakes and salt. Toast for 15-17 minutes.
  3. Nuts will keep in an airtight container for about a week.

Mexican Hot Chocolate

  1. Preheat oven to 350 degrees F, and prepare baking sheets with a silicone baking mat or sprayed parchment paper.
  2. Toss almonds in honey, coating evenly. Place coated almonds on prepared baking sheet, and spread out with a spatula (or spoon), making sure there is a single layer of nuts and they aren't overlapping.
  3. Roast for 15 minutes until golden. Prepare coating by grinding marshmallow bits in a spice grinder until fine. Place in a bowl with ground cinnamon and the hot cocoa packet.
  4. Toss toasted almonds in prepared cocoa mixture and allow to cool in the mixture, tossing periodically to ensure even coating.
  5. Nuts will keep in an airtight container for about a week.