The invitation to attend a Mexican themed dinner party put me into creation mode. I wanted to contribute a tasty treat others could snack on while socializing, which was also vegan and easy to prepare. A quick rummage through the pantry gave me the inspiration for these sweet, spicy, deliciously addictive roasted almonds.
Roasted Sweet Chili Almonds with Lime
10 minute prep 20 minute bake
4 cups raw almonds
1/4 cup maple syrup
2 tbsp. olive oil
2 tbsp. chili powder
2 tsp. cayenne powder (or red pepper flakes)
2 tsp. cumin
2 tsp. sea salt
1 tsp. black pepper
Juice of 1 lime
Preheat oven to 350°F.
In a large bowl combine almonds, maple syrup, olive oil, chili powder, cayenne powder, cumin, salt and pepper.
Spread almonds onto a 9 x 13 inch baking dishes.
Bake for 10 minutes, stir contents, then bake another 5-10 minutes or until a nutty aroma wafts out of the oven.
Remove almonds from the oven and and drizzle on the lime juice while the almonds are still warm. Continue stirring every few minutes as they cool to ensure they don’t clump.
Store almonds in an airtight container for up to four weeks.