These delicious spiced almonds are perfect to have as a snack in the cupboard, to take on a picnic or even as a treat to share at a party. They’re more-ish, ever-so-tasty and a whole lot of pretty. And really really easy.
- Almonds, or a mix of other nuts you like
- Organic cinnamon sticks (seriously tastes better than regular cinnamon)
- Salt flakes – use sea, rock or ocean salt. The real stuff, not table salt
- Spices of your choice – whole star anise, black pepper, coriander seeds or powder, smokey paprika
Using a heavy based metal fry pan, dry toast the spices and salt with the nuts, until the spices start to release their aroma and the nuts look all toasty roasty. Allow to cool before you taste them – hot nuts can burn your mouth and are also soft (they become hard again once they’re cooled).
Store in a glass jar – and nibble whenever you need something sweet salty spicy crunchy yummy.
And, need I mention – choose Australian, pesticide-free almonds always (support our farmers and consider the food miles, as well as the taste).