|Chili Spiced Almonds, a quick and easy last minute snack|
If you’re looking for a last minute snack or appetizer recipe for Thanksgiving, here are a few quick and easy ideas, including a recipe for Chili Spiced Almonds.
- Assorted Tartine from Jeanette’s Healthy Living
- Spiced Pecans from Elana’s Pantry
- Crispy Roasted Chickpeas from Steamy Kitchen
- Hummus from Simply Recipes or
- Simple (and delicious!) Cannellini Bean Dip from Kitchen Lab served with fresh vegetables or pita bread
- Moroccan Carrot Dip, Toasted Corn Salsa and Garlic-Herb Pita Chips from America’s Test Kitchen
Chili Spiced Almonds
Adapted from the Almond Board of California. The original recipe uses toasted almonds. However, I have included modifications to the recipe in case you have raw almonds on hand. Look in your spice collection and play around with the spices. Cumin or garam masala would be a nice substitute for curry powder.
2 teaspoons chili powder
1 teaspoon curry powder
1 teaspoon garlic powder
2 tablespoons olive oil or almond oil
2 cups toasted whole almonds or raw almonds
1/2 teaspoon hot pepper sauce
1 teaspoon ground red pepper, or to taste
If you are using toasted whole almonds:
Combine chili powder, curry powder, garlic powder and oil in a medium size skillet over medium heat. Heat until hot and bubbly. Stir in almonds and toss until almonds are evenly coated and heated through, 3-4 minutes. Remove from heat and cool slightly. Stir in pepper sauce and red pepper.
If you are using raw almonds:
Preheat oven to 350 degrees. Combine chili powder, curry powder, garlic powder and oil in a medium size bowl. Add raw almonds and toss well, coating all the almonds. Spread almonds in a single layer on a foil or parchment paper lined baking sheet. Roast 10-15 minutes until inside of almond is tan. Do not over bake as almonds burn easily. Almonds will continue to cook after removed from the oven. Cool before serving.
Wishing you all a Happy Thanksgiving!