If you love spice, you’re going to want to try these 5-minute, 5-ingredient Spicy Jalapeño Almonds. Making your own almonds has never been simpler!
Aren’t birthday’s funny? When we’re younger, we count down the days—even months—until that special day. Now, they come out of nowhere and go by so quickly. Mine definitely snuck up on me this year, and just like THAT it’s gone. That’s not meant to sound sad or disappointed—I’m just stating the facts. It’s crazy. PS–if you missed yesterday’s Peanut Butter Lover’s Cheesecake recipe, you’re going to want to check it out. Once my birthday ends I always know that Christmas is right around the corner and man oh man am I NOT prepared.
Back in the day (i.e. high school and early college years), I used to get all of my Christmas shopping done before Thanksgiving. BEFORE. I clearly had my shit together way more then than I do now. That said, Miguel and I are planning on doing a low key Christmas this year, with the wedding coming up and all.
Ahh but enough about Christmas—we’ll have plenty of time to talk about that. Today, we’re here to talk about almonds.
If I’m being honest, I’m a pretty big wimp when it comes to spice. When ordering salsa, I always choose mild, when I go to Chipotle, I only get mild salsa and jalapeños, well, apparently they’re too spicy. Take these almonds, for example. The first one I tasted happened to be one touching one of the jalapeño peppers and OHMYGOSH my mouth was on fire. But the other ones—the ones NOT touching the peppers? Perfection. The spicy and the less spicy were both brother-approved—he even packed a handful to take in his lunch with him.
I know I’ve said it a bajillion other times, but making your own almonds honestly couldn’t be simpler. I don’t know about you, but I always have a bag of almonds in my pantry (shock). I typically just use 1 cup for flavored almonds and the rest I eat raw, because I genuinely enjoy the taste of raw almonds. But sometimes it’s fun to SPICE (pun totally intended) things up a bit.
If you love spicy, you’re going to love these almonds; if you don’t love spicy, you’re going to want to use less jalapeño peppers in this recipe and THEN you will love these almonds. See, everyone wins!
- 2 tsp sunflower seed oil (or olive oil)
- 1 cup raw almonds
- 1 jalapeño pepper, chopped and seeds removed
- ½ tsp onion powder
- ¼ tsp garlic powder
- Optional: fresh parsley for garnish
- Heat oil in skillet over medium-high heat.
- Add almonds and stir so almonds are covered in oil; add in chopped pepper.
- Sprinkle almonds with onion and garlic powder; stir.
- Stir occasionally for 5 minutes, allowing the almonds to soak up the flavor of the pepper.
- Remove from heat, garnish with parsley and enjoy!
Q: Are you an early or last minute Christmas gift shopper? Do you ever make your own flavored almonds?