Turmeric-Sriracha-Honey Almonds

I love those cleverly flavored almonds available in the grocery/convenience store, but I always wish they didn’t add all the weird stuff that I don’t want to eat on a regular basis. Carolina BBQ? I want almonds that taste like that! Hybrid vegetable oil, corn maltodextrin , autolyzed yeast extract, caramel color, etc.? I’m good.

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Anyway, I decided to get a little crazy this Tuesday night and try to recreate some of this flavorful nut fun with 3/4 of a tin of plain almonds I had sitting around. I’m sure there are improvements to be made to the process, but overall, I am pretty happy with the flavor! Note: the process is slow, but really easy. Don’t be intimidated by the timeline – just do it and plan to enjoy them later.

  • Plain almonds (I used approx. 4 oz. – try to use almonds that don’t have oil and or weird stuff added)
  • Turmeric
  • Paprika
  • Coriander
  • Garlic Powder
  • Sriracha or other hot sauce
  • Honey
  • Coconut or olive oil
  • Large resealable (Ziploc) bag

photo (5)I soaked my almonds overnight to make them easier to digest (you can read more about why I did this and find instructions here: http://foodmatters.tv/articles-1/the-benefits-of-soaking-nuts-and-seeds). After rinsing the almonds, I let them dry on a paper towel for about an hour.

Preheat oven to a very low temp (approx. 275). Combine roughly equal parts turmeric, paprika, coriander and garlic powder in the bag. I would guess for my batch I used about a tablespoon of each. Add approx. a tablespoon of sriracha and a teaspoon of honey (obviously use more if you’re making a larger batch). I ended up adding a splash of coconut oil because my mixture was a bit dry, but you could add more of the moist ingredients instead. 

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Line baking sheet with foil or parchment paper and spread coated almonds evenly. Bake in low heat oven until crisp – I left mine in for about 1.5 hours, but they honestly could have gone longer. The timing might be different if you did not pre-soak your almonds; mine needed to dry out. Add salt to taste.

I was pretty happy with this technique, and I look forward to trying different flavors. The most challenging part of this experiment was not eating all of the results as soon as they were finished! 

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