Chili-Spiced Almonds

  • Laurie18 Posted: 12/27/09
    Worthy of a Special Occasion

    I made these and they were sort of easy. I like when you let things go for 40 minutes but these you had to stir every 10 minutes during that 40 minutes. I will say everyone was eating them and loving them.

  • pogomiss Posted: 10/17/10
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    I followed the advice of other readers and halved the salt. Not sure if it was my oven temperature or the fact I used parchment paper. I stirred every 10 minutes but a few came out a little burned tasting. The spicy component is sublte. Starts with sweet and then a little spice with very little kick. They were better the second day for some reason!

  • Keesexter Posted: 11/24/09
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    Made just one change- I halved the sugar. The final texture and crunch is excelent. However, the overall flavor was subtle. Goes in slightly sweet and finishes with a slight chili spice. Next time I will still halve sugar, increase salt and chili powder. Maybe use an ancho chili powder.

  • carlehorton Posted: 07/08/10
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    I make this recipe over and over again - year round. Its absolutely delicious - a great spicy and sweet flavor. I usually double it because it goes quickly. Be sure to break apart the clusters before they cool completely. Once they're cooled it'll take an ice pick to break them apart.

  • DPgal1881 Posted: 12/08/09
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    Much too salty (and I love salt.) I would decrease the amount of salt to 1 teaspoon.

  • jkatone72 Posted: 12/28/09
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    We loved these almonds. Have already made them several times this month. Great snack!

  • WestSeattleCook Posted: 12/23/09
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    I brought this in for a work event and they were a big hit. The combination of flavors really showcases the almonds. I would cut down on the salt and add a little cayenne to give them a bit more zing, but overall they were great.

  • wakimmr Posted: 12/10/10
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    Making these for the holidays for the second year...they are a hit! I could not find spanish smoked paprika so i used 1/2 t of regular paprika and added a 1/2 t of chipotle powder. Adds the missing smokey flavor with an added kick. YUM

  • mehalloran Posted: 12/21/11
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    Disappointing - some came out burnt despite frequent stirring and care with temperature. Even the ones that were not burnt tasted, well, burnt. Such promise going into the oven, and now, I'm afraid to give them to the people they were supposed to be gifts for. I think there is a mistake in the recipe.


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