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Home Blog Breaking Eggs Easy Family Recipes: Firecracker Almonds

Easy Family Recipes: Firecracker Almonds

spicy almonds beAlmonds, pecans, walnuts, hazelnuts…I love them all. I’ve been hooked for years, ever since my grandma put the big bowl of mixed nuts out during the holidays, with a bunch of nutcrackers and picks. They are one of my favorite snacks. Once nuts started to become known as a healthy snack, well, that just brought me even more on board.

Spicy almonds for snacking

Cholesterol-free almonds have long been known to have significant nutritional benefits. In 2003, the U.S. Food and Drug Administration released a health claim recognizing almonds as a food that can help maintain a healthy cholesterol level. The claim states that “scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.” Sounds good to me!

Almonds are also an integral part of the “good” fats, with one serving (28 grams) having 13 grams of unsaturated fat and only one gram of saturated fat. Good stuff in an easy snack.

If you’re looking for a quick and easy snack with a bit of heat, give these Firecracker Almonds a try. You can cut back on the hot sauce & cayenne if they’re a bit too spicy for you, or heck, kick ’em up a notch if you want to go a little crazy. Either way, this is a quick snack you’re sure to enjoy.

Firecracker Almonds
Servings: 8

2 teaspoons chili powder

1 teaspoon curry powder

1 teaspoon garlic powder

1 tablespoon olive or almond oil

2 cups toasted whole natural almonds

1/2 teaspoon hot pepper sauce, or to taste

1/4 teaspoon ground red pepper (cayenne), or to taste


Combine chili powder, curry powder, garlic powder and oil in medium-sized skillet over medium heat. Heat until hot and bubbly.

Stir in almonds, tossing until almonds are evenly coated and heated through, 3 to 4 minutes.

Remove from heat and cool slightly. Stir in pepper sauce and red pepper. Allow to cool fully before serving.

Recipe courtesy of the Almond Board of California

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