Sweet & Spicy Roasted Almonds

Sweet & Spicy Almonds



We are starting to plan ahead for recipes to take to the beach for Spring Break this year so this was a perfect one to try from Giada's run on I Heart Cooking clubs "California Dreamin".

Both of these recipes were a snap to prepare.  The almonds come out spicy with just a touch of sweet.  Perfect football snack for now!  The Chili-Infused oil will have lots of uses.  You can use it as a dipping oil with your favorite crusty loaf or use it to spice up any stir-fry.

Chili-Infused Oil

Chili-Infused Oil, adapted from Giada De Laurentiis Everyday Italian

The Chef In My Head

Makes 1/2 Cup

1/2 C. olive oil

2 tsp. dried crushed red pepper flakes

In a small, heavy saucepan, heat the oil and crushed red pepper flakes over a low flame, stirring occasionally, until a thermometer registers 180 degrees F, about 5 minutes.  Remove from the heat and let cool to room temperature, about 2 hours.  Transfer the oil and pepper flakes to a 40ounce bottle or other small container and seal the lid.  Refrigerate up to 1 month.

Sweet & Spicy Roasted Almonds

Sweet & Spicy Roasted Almonds, adapted from Giada De Laurentiis, Everyday Italian

The Chef In My Head

Makes 2 Cups

2 T Chili-Infused Oil (above)

1 T Sugar

1 tsp Grey Sea Salt

2 C Almonds

Preheat the oven to 350 degrees.

In a medium bowl, stir the oil, sugar, and sea salt to blend.  Add the almonds, and toss to coat.  Arrange the almond mixture on a large, heavy baking sheet, spacing the almonds evenly.  Bake, stirring occasionally until golden brown, about 15 minutes.  Serve warm or at room temperature. 

The nuts can be made two days ahead, store airtight at room temperature(if they last that long).

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