Ingredients:
2 cups raw almonds
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons liquid smoke
1 tablespoon salt
1 tablespoon olive oil
1/2 teaspoon chipotle chile powder
1/2 teaspoon smoked paprika
2 cups raw almonds
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons liquid smoke
1 tablespoon salt
1 tablespoon olive oil
1/2 teaspoon chipotle chile powder
1/2 teaspoon smoked paprika
Directions:
Line two baking sheets with parchment paper. Preheat the oven to 250. Toss all ingredients (except the salt) together. Make sure the nuts are evenly coated. Arrange in a single layer on one of the baking sheet and bake 30 minutes, or until the almonds look mostly dry, stirring every 10 minutes. Remove from the oven, sprinkle and allow to cool on the remaining lined baking sheet in a single layer.
My thoughts:
This recipe is a great way to get the smoked almond flavor without a smoker. They aren’t too spicy and would be wonderful at a cocktail party.
This would definitely work for a Super Bowl party on that first weekend in Feb—thanks!
Oh, wow, these look and sound terrific! They’d be a good, tasty snack to bring to work (or to keep from eating, say, ice cream), as they’re so flavourful. Nice one; will have to try this soon!
Those look amazing! I cannot wait to try this recipe!
Mmmm, these sound great. I’ve got some vegan worcestershire sauce so I’ll have to give these a try soon. Thanks for the recipe 🙂
Tasty, yes. But there was way too much liquid smoke. I had a funny feeling when I saw 1.5 tablespoons. Made the recipe one more time and this time used 1.5 teaspoons and it worked out much better. Did anyone else come to this same conclusion?
Maggi, I just don’t think 1 1/2 teaspoons was enough to get the smoky flavor that was the purpose of the nuts. I’d make sure to use a high quality liquid smoke, some of the cheaper ones are a little ‘off’ tasting.