Serves

4

Recipe type

Recipes

Cuisine

Australian

Introduction

Hot & Spicy Almonds

By: Christina Soong-Kroeger

 This Hot & Spicy Almond recipe uses Szechuan peppercorns. If you’ve never cooked with them before you’re in for a treat as they impact a slight numbing effect to your lips (much like cloves) and heighten the sensation of chilli.

The recipe below is for a decent hot & spicy mix. But if you really like it hot, I’d double the amount of chilli to one whole teaspoon.

Spice up your life today!

Ingredients

  • 200 grams oven roasted almonds (approx. 1 cup)
  • 1 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder (1 teaspoon = extra hot)
  • ¼ teaspoon ginger powder
  • ½ teaspoon salt flakes
  • 1 teaspoon Schezuan peppercorns, crushed in a mortar and pestle
  • 4 teaspoons (20ml) rice malt syrup

Step by Step Instructions

Step 1

Line a baking tray with baking paper.

Step 2

Heat up a non-stick fry pan.

Step 3

Add all dried spices and salt and cook over a medium heat for 1-3 minutes, stirring constantly, until fragrant.

Step 4

Add almonds to pan and stir briskly for a minute or two to heat them up.

Step 5

Add rice malt syrup and stir briskly to combine with the spice mixture. This will take a minute or two.

Step 6

Turn out on baking tray to cool at room temperature, then break into small pieces.

Step 7

Keeps well in an air-tight container for a week.

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