Spiced Almonds
Thomas J. Story
Not too spicy and not too sweet, this elevated take on bar snacks is deceptively simple, the ideal little crunchy and slightly spicy treat to nibble on while you sip wine.
This recipe, and others like it, can be found in the article “These Recipes Are the Epitome of California Comfort Cooking—and They’re from L.A.’s Best New Wine Bar.“
How to Make It
1
In a small bowl, mix the chile powders, salt, and sugar until well combined.
2
In a large mixing bowl, toss the toasted Marcona almonds with olive oil until evenly coated.
3
Sprinkle the seasoning mixture over the almonds and toss until fully coated.
4
Transfer to a serving bowl and top with fresh lime zest.
Ingredients
1 tbsp California chile powder
1 tbsp Guajillo chile powder
2 tbsp kosher salt
1 tbsp sugar
1 package toasted Marcona almonds
¼ cup olive oil
zest of 1 lime
Directions
1
In a small bowl, mix the chile powders, salt, and sugar until well combined.
2
In a large mixing bowl, toss the toasted Marcona almonds with olive oil until evenly coated.
3
Sprinkle the seasoning mixture over the almonds and toss until fully coated.
4
Transfer to a serving bowl and top with fresh lime zest.
