Toasted with cayenne kick…
Sure roasted almonds alone are excellent to snack on as they are, but why not take ten minutes and turn those almonds into a fiery treat? Spicy almonds are perfect for parties, adding that extra spice twist that’ll make a memorable splash among friends and family.
Cayenne pepper provides the primary kick, with a little extra warmth from black pepper. It’s significant spice, so feel free to pull back on the cayenne used if you’re preparing for a group where spice tolerance is mixed. Halve the amount of cayenne (1/2 teaspoon) is best for those occasions.
The recipe calls for unsalted roasted almonds, but you can use salted roasted almonds instead – simply remove the extra salt from the ingredient list. We prefer less salt and more heat (and, if you’re reading PepperScale you may too), so opt for the unsalted roasted almonds if you can so that you can control the balance completely.
- 2 cups roasted almonds unsalted
- 1 tablespoon butter
- 1 teaspoon cayenne pepper powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Melt the butter in a skillet over medium-high heat. Coat the skillet evenly.
- Add the almonds, then sprinkle evenly the cayenne pepper, black pepper, and salt across the skillet. Stir the almonds to coat them.
- Once coated, allow the almonds to slightly brown on each side - 1 to 2 minutes per side, then remove the almonds from the heat.
- Allow the spicy almonds to cool for 5 minutes, then serve.