Hot & spicy almonds
This Hot & Spicy Almond recipe uses Szechuan peppercorns. If you’ve never cooked with them before you’re in for a treat as they impact a slight numbing effect to your lips (much like cloves) and heighten the sensation of chilli.
Poh
Masterchef Australian host & global Almonds ambassador
Ingredients
- 200g oven roasted almonds (approx. 1 cup)
- 1 teaspoon garlic salt
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder (1 teaspoon = extra hot)
- ¼ teaspoon ginger powder
- ½ teaspoon salt flakes
- 1 teaspoon Schezuan peppercorns, crushed in a mortar and pestle
- 4 teaspoons (20ml) rice malt syrup
Method
Step 1
Line a baking tray with baking paper.
Step 2
Heat up a non-stick fry pan.
Step 3
Add all dried spices and salt and cook over a medium heat for 1-3 minutes, stirring constantly, until fragrant.
Step 4
Add almonds to pan and stir briskly for a minute or two to heat them up.
Step 5
Add rice malt syrup and stir briskly to combine with the spice mixture. This will take a minute or two.
Step 6
Turn out on baking tray to cool at room temperature, then break into small pieces.
Step 7
Keeps well in an air-tight container for a week.
Latest recipes
