Sweet and spicy almonds are a very yummy, and very addictive snack.The combination of crunch, with a salty, sweet, buttery coating makes it hard to eat just a few of these. If you are not cursed with an allergy to pecans like I am, using those instead of almonds would also be delicious. The worst part of my pecan allergy? It didn’t kick in until I was a teenager, so I had time to learn to love them before my body decided I couldn’t have them anymore.
Anyway, to the recipe!
400g of almonds (or pecans)
3 tbsp corn syrup
3 tbsp butter
3/4 tsp creole seasoning
1/2 tsp chili powder
Put the almonds in a large frying pan and roast them over low-medium heat. Be sure to shake them around in the pan so they cook evenly. Once they are browned, remove the pan from the heat and set aside.
Add the corn syrup to a small saucepan, over low heat.
Add the butter to the pan.
Let the butter melt and mix.
This is Tony Chachere’s. It is my favourite seasoning. I generally like to make my own seasonings with herbs and spices, but I love this stuff. I use it as a substitute for salt in a lot of things. This can be hard to find outside of the US, but you can order it online. If you don’t have any, you can substitute it with seasoning salt.
Add 1/2 tsp of the Tony’s into the butter and corn syrup mixture, along with 1/2 tsp of chili powder.
Once everything has had a chance to mix it should be a lovely golden colour like this.
Pour the mixture over the almonds in the pan. Mix thoroughly so they all get coated as evenly as possible. When all the almonds are coated, add an extra couple shakes of the creole seasoning.
Then allow the almonds to cool so the coating hardens. Spread them out in a single layer so they don’t all stick together. You can use plates, or a baking tray or some parchment paper – whatever’s handy.
Enjoy! And try to not eat them all at once.