Barbecue Roasted Almonds

By Rheanna Kish and The Canadian Living Test Kitchen

Tested till perfect

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Barbecue Roasted Almonds

This recipe makes 12 servings

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Nutritional Info

Per 1 tbsp (15mL): -
cal 50
pro 2 g
total fat 4 g
sat. fat 0
carb 3 g
fibre 1 g
chol 0 mg
sodium 28 mg
% RDI: -
calcium 2
iron 3
vit A 1
folate 1
  • Portion size: 3 cups (750 mL)

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

Ingredients

  • 2-1/2 cups 2-1/2cupswhole blanched almondwhole blanched almonds
  • 2 tbsp 2tbspfancy molasses
  • 1 tbsp 1tbsppacked brown sugar
  • 1 tbsp 1tbspchili powder
  • 1 tbsp 1tbspvegetable oil
  • 1-1/2 tsp 1-1/2tspcider vinegar
  • 1/2 tsp 1/2tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspgarlic powder
  • 1 pinch 1pinchcayenne 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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