Mo’s Chai Spice Almonds
Mmmmm. I love home roasted nuts. They’re healthier for you than store-bought roasted nuts mostly because you can control the salt (or leave them totally unsalted, which is what I usually do) and you know they are absolutely fresh. Hardly anything worse than rancid nuts!
I found this recipe on Joy the Baker and decided to make some. I did something unusual for me. I followed the recipe. Whoahza! And I decided that I could improve on the flavor. I wanted the chai-spice flavor to really jump in my mouth!
I made it again, this time with some additions. So here is my adapted recipe. Watch out. These are addictive!
- 3 cups raw almonds
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 1/2 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 tsp sea salt
- 1 tsp fresh coarse-ground black pepper
- 1 T honey
- 2 T maple syrup
- 2T fresh ginger, grated finely
- coarse sea salt and/or coarse turbinado sugar for sprinkling on top after roasting
- Preheat oven to 400F
- Plae a sheet of parchment paper on a cookie sheet. If you don’t have parchment paper, just grease the cookie sheet. Grease the parchment paper with olive oil
- Put almonds on the cookie sheet in an even layer and roast for about 10 minutes
- While the nuts are roasting, mix your dry spices and salt together in a bowl.
- Heat the honey, maple syrup and grated fresh ginger in the microwave for a few seconds to get them really yummy and runny.
- Drizzle the nuts with the syrup/honey/ginger mixture and stir to coat the almonds well.
- Sprinkle the spices over the nuts and stir again. Make sure all the nuts have some spice.
- Roast the almonds again, this time for 6 to 8 minutes. Check to make sure you’re not burning them.
- Take them out of the oven and right away pick up the parchment and put it on a cooling rack. Break the nuts up with a spatula. The nuts will start to harden as they cool.
- As soon as they are cool to the touch, store the nuts in an airtight container. If they lose their crunchiness just warm them in the oven for a couple of minutes, but be careful — too long and they will just taste burnt.
- Serve with an ice-cold Guiness, glass of “Cupcake” Angel Food (white wine) or tossed on a green salad. Awesome crunchy delight!