Sweet and Spicy Almonds
Issy Budd is a 17-year-old from London, UK.
- Servings Makes 50 g (1.76 ounces)
Ingredients
- 50g (1.76 ounces) whole almonds
- 15 ml (1 tablespoon) runny honey
- 2.5 ml (½ teaspoon) ground cinnamon
- 2.5 ml (½ teaspoon) chili powder
- A pinch of coarse sea salt
Preparation
1. Line a baking tray with parchment paper and set aside.
2. Put the almonds into a non-stick pan and fry over a medium heat for about 3-4 minutes, shaking them frequently.
3. Add the spices to the pan and mix them with the almonds.
4. Pour over the honey and coat the almonds in the sticky mixture.
5. Continue to cook for a further minute, stirring constantly.
6. Tip the almonds onto the parchment paper and leave to cool for 10 minutes (after 5 minutes sprinkle over the sea salt).
7. Break apart any clusters and enjoy.
Issy Budd
Issy Budd was (as pictured here) a 17-year-old from London, UK, when she wrote this article. In her own words: “I love writing because I find it rewarding and satisfying and there is always something new and fresh to talk about. ” Several years later, she is now a college student, still cooking and learning about food.
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