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Saturday, June 11, 2016

Barbecue Roasted Almonds

By Rheanna Kish and The Canadian Living Test Kitche
85 people added this to their Recipe Box

This recipe makes 12 servings
This snack provides a good dose of magnesium, thought to help combat PMS.

2-1/2 cups whole blanched almonds
2 tbsp fancy molasses
1 tbsp packed brown sugar
1 tbsp chili powder
1 tbsp vegetable oil
1-1/2 tsp cider vinegar
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp garlic powder
1 pinch cayenne pepper

On parchment paper-lined baking sheet, toast almonds in 350°F (180°C) oven until fragrant but not browned, about 7 minutes.

Meanwhile, whisk together molasses, sugar, chili powder, oil, vinegar, cumin, salt, garlic powder and cayenne; drizzle over almonds, tossing to coat. Bake for 8 minutes, stirring halfway through.

Turn off oven; leave nuts in oven for 8 minutes. Let cool on pan on rack until crisp and dry; break pieces apart. (Make-ahead: Store in airtight container for up to 2 weeks. If softening, crisp in 350°F/180°C oven for about 5 minutes.)

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