Barbecue Roasted Almonds

By Rheanna Kish and The Canadian Living Test Kitchen

Tested till perfect

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Barbecue Roasted AlmondsThis snack provides a good dose of magnesium, thought to help combat PMS.1 user reviews.
Barbecue Roasted Almonds

This recipe makes 12 servings

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Nutritional Info

Per 1 tbsp (15mL): -
cal 5050 cal
pro 2 g2g pro
total fat 4 g4g total fat
sat. fat 00 sat. fat
carb 3 g3g carb
fibre 1 g1g fibre
chol 0 mg0mg chol
sodium 28 mg28mg sodium
% RDI: -
calcium 22 calcium
iron 33 iron
vit A 11 vit A
folate 11 folate

This snack provides a good dose of magnesium, thought to help combat PMS.

Ingredients

  • 2-1/2 cups whole blanched almonds 2-1/2 cups whole blanched almonds
  • 2 tbsp fancy molasses 2 tbsp fancy molasses
  • 1 tbsp packed brown sugar 1 tbsp packed brown sugar
  • 1 tbsp chili powder 1 tbsp chili powder
  • 1 tbsp vegetable oil 1 tbsp vegetable oil
  • 1-1/2 tsp cider vinegar 1-1/2 tsp cider vinegar
  • 1/2 tsp ground cumin 1/2 tsp ground cumin
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp garlic powder 1/4 tsp garlic powder
  • 1 pinch cayenne pepper 1 pinch cayenne pepper

Preparation

On parchment paper-lined baking sheet, toast almonds in 350°F (180°C) oven until fragrant but not browned, about 7 minutes.

Meanwhile, whisk together molasses, sugar, chili powder, oil, vinegar, cumin, salt, garlic powder and cayenne; drizzle over almonds, tossing to coat. Bake for 8 minutes, stirring halfway through.

Turn off oven; leave nuts in oven for 8 minutes. Let cool on pan on rack until crisp and dry; break pieces apart. (Make-ahead: Store in airtight container for up to 2 weeks. If softening, crisp in 350°F/180°C oven for about 5 minutes.)

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