Spiced Almond Recipe – Chili Cumin Roasted Almonds Snack

Last Updated on 2 months by Neha Deshmukh

Spiced Almond Recipe – Chili Cumin Roasted Almonds Snack

Introduction

Okay, let’s be real – sometimes you just need a snack. And not just any snack, but one that’s satisfyingly crunchy, a little bit spicy, and totally addictive. These Chili Cumin Roasted Almonds are exactly that! I first made these when I was craving something savory and a little different, and honestly, they disappeared within hours. They’re so easy to make, and the warm spices just feel… cozy, you know? Perfect for movie nights, afternoon pick-me-ups, or even a little something to munch on while you’re prepping dinner.

Why You’ll Love This Recipe

These aren’t your average roasted almonds. The combination of chili seasoning and cumin gives them a unique, Indian-inspired flavor that’s seriously delicious. They’re also super quick to make – ready in under 30 minutes! Plus, they’re a healthy-ish snack that you can feel good about enjoying. Honestly, once you try these, you’ll be making them all the time.

Ingredients

Here’s what you’ll need to whip up a batch of these flavorful almonds:

• 2 cups raw almonds (about 280g)
• 2 tablespoons oil (vegetable, canola, or coconut oil work well – about 30ml)
• 1 tablespoon chili seasoning (about 15g)
• 1 teaspoon garlic powder (about 5g)
• 1 teaspoon onion powder (about 5g)
• 1 teaspoon ground cumin (about 5g)
• 1 tablespoon dried basil (about 7g)
• 0.5 teaspoon salt (about 2.5g)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality raw almonds really makes a difference. I like to buy mine in bulk – it’s usually cheaper that way. Look for almonds that are plump and pale, avoiding any that look shriveled or discolored.

Now, about that chili seasoning… this is where the magic happens! I love using a blend that has a good kick, but not too much heat. Feel free to adjust the amount to your liking (more on that later!). And the cumin? That’s what gives these almonds that lovely, warm, earthy flavor that reminds me of so many Indian dishes. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, grab a bowl and add the garlic powder, onion powder, chili seasoning, cumin, basil, and salt. Give it a good mix – you want everything nicely combined.
2. Pour in the oil and mix it all up until you have a nice, fragrant spice paste. It should be a little sticky.
3. Now, add the raw almonds to the bowl. Toss, toss, toss! Make sure every single almond is coated in that delicious spice mixture. This is important for maximum flavor.
4. Spread the spiced almonds in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
5. Pop them into a preheated oven at 350°F (175°C) and roast for 15-20 minutes. Don’t forget to give them a stir every 5 minutes to ensure they roast evenly. You’ll know they’re done when they’re golden brown and fragrant.
6. Let the almonds cool completely before storing them. This is crucial! Warm almonds will get soggy in the container.

Expert Tips

• Don’t overcrowd the baking sheet! If the almonds are too close together, they’ll steam instead of roast. Use two baking sheets if needed.
• Keep a close eye on them during the last few minutes of roasting. Almonds can burn quickly!
• For extra crispy almonds, you can let them cool completely on the baking sheet before transferring them to a container.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Mild – reduce the chili seasoning to ½ tablespoon. Medium – stick with the 1 tablespoon. Hot – add an extra ½ – 1 tablespoon of chili seasoning, or a pinch of cayenne pepper! My friend, Priya, loves them super spicy.
• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your chili seasoning doesn’t contain any hidden animal products.
• Gluten-Free: This recipe is naturally gluten-free.
• Snack vs. Topping: These almonds are amazing as a snack, but they’re also fantastic sprinkled over salads, yogurt, or even oatmeal. My mom loves to use them as a crunchy topping for her raita!

Serving Suggestions

Honestly, these are great straight out of the container! But if you want to get fancy, here are a few ideas:

• Serve them as part of a snack board with fruits, cheeses, and crackers.
• Add them to a trail mix for a boost of flavor and protein.
• Sprinkle them over a green salad for a satisfying crunch.

Storage Instructions

Store the cooled almonds in an airtight container at room temperature for up to 2 weeks. They might lose a little bit of their crunch over time, but they’ll still be delicious!

FAQs

• What type of oil works best for roasting almonds? Vegetable, canola, or coconut oil all work well. Choose one with a neutral flavor so it doesn’t overpower the spices.
• Can I use other nuts instead of almonds? Absolutely! Cashews, pecans, or walnuts would all be delicious. Just adjust the roasting time accordingly.
• How do I adjust the spice level? Start with less chili seasoning and add more to taste. You can always add more spice, but you can’t take it away!
• How long will these almonds stay fresh? Up to 2 weeks in an airtight container at room temperature.
• Can I make a larger batch of the spice mix and store it? Yes! Store the spice mix in an airtight container in a cool, dark place for up to 6 months.