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.


  • 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


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.