Hot Nutz: Spicy, Smokey & Sweet Glazed Almonds



Need a quick snack for your next cocktail shindig? These glazed almonds are perfect! I dunno know about you, but I love anything with these kind of strong contrasting flavours. Hot? You bet! Seriously smokey from the chipotle. Sweet from the agave syrup - but I'm sure honey would be a fine option too. Plus, a good salty balance which is a requirement for snack time. And there's cinnamon and hot sauce to help bump up the goodness.





They are quick and easy to make so they are perfect for last minute guests or wonderful tossed in a salad. They are shiny from their short trip in the oven and once they cool they have a hard and shellacked shell. However, don't leave these out overnight as they shell does tend to get sticky after awhile. So gobble these up with your next round of cocktails or save any leftovers in a air-tight container.


Spicy, Smokey & Sweet Glazed Almonds
2 cups raw almonds
1/4 cup agave syrup
a few good shakes of your favorite hot sauce
1/2 teaspoon cinnamon
1/2 teaspoon chipotle powder
3/4 teaspoon salt

Preheat oven to 300F. Toast almonds for 5 minutes in the oven. Meanwhile, in a small saucepan, heat the agave, hot sauce, chipotle and salt together over medium heat. Remove the almonds from the oven and add into the saucepan. Toss until the almonds are well coated with the agave mixture and let the mixture bubble away a bit until the mixture is somewhat absorbed, about 5 minutes.

Line a cookie sheet with parchment paper or silpat and carefully pour the almonds in an even layer. Bake for 10 minutes, checking on them frequently until they turn a dark reddish brown. They burn quickly so keep an eye out. Let cool completely - about 15 minutes - and then start snacking. Best the day they are made, or store in a tightly lidded container & store in a cool dry place.

By Jeannette Ordas of Everybody likes Sandwiches

Jan Halvarson

3 comments:

saarah said...

wow, i have to try that. looks so good :)

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Kassie said...

Yum! This was the perfect fall treat! I skipped the parchment paper and Pammed a sheet before I put the coated almonds on a sheet, and they turned out great!

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