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