I’ll have to apologize in advance, readers. Today’s post will be a quick one. This summer has turned out to be the busiest one I’ve ever had. I think I’ve been busier this summer than I was during the school year!
These almonds were part of the cheese board at my June 24×24 party. They were so easy to make the day before and a big hit with everyone that night. The leftovers kept quite well for the rest of the week and made for a great snack to take to work.
Sweet and Spicy Almonds
adapted from www.epicurious.com
2 1/2 c. whole almonds
2 TBSP vegetable oil
2 tsp. chili powder
1/2 teaspoon cayenne pepper
2 TBSP light brown sugar
1 teaspoon salt
1. Preheat oven to 300°F. Place mixed nuts in large bowl.
2. Heat vegetable oil in heavy small saucepan over medium heat. Add chili powder and cayenne pepper to taste and stir until aromatic, about 30 seconds. Pour over mixed nuts. Add sugar and salt and stir to blend. Transfer to baking pan.
3. Bake until mixed nuts are toasted, stirring occasionally, about 20 minutes. Serve warm or at room temperature. (Can be made five days ahead. Cover and store at room temperature.)
one year ago: Bumbleberry pie, my favorite summer berry dessert.