Spicy Crunchy!

by | Tuesday, January 23, 2018 | 0 comment(s)

For my snacks I'm definitely a savory, salty, spicy kind of girl! Toasting and spicing almonds or pecans or walnuts is super easy and quick. It's the perfect thing to whip-up for cocktail parties or to impress unexpected (or even expected) guests.

The only thing you need to do is pay attention to the nuts while they are toasting. They will go from nice and toasty to burnt pretty quickly-- nuts are rich in oils which hold heat and the nuts will continue to cook after you remove them from the pan. So be sure to have a large cookie sheet or plate that you can spread out the toasted nuts on.

ReginaSpices Vindaloo and Raw Almonds



Place a 10” heavy skillet over medium-low heat. Add the raw nuts and toast until they become fragrant and lightly golden(about 3 min). Transfer the nuts to a bowl.

In the same skillet, over medium heat, melt the coconut oil and mix in ReginaSpices:Vindaloo.

Cook the spices until they become fragrant (about 30 seconds). Turn the heat off add the nuts back to the skillet stir until the nuts are coated with the spice mixture.

Place the nuts on a parchment lined cookie sheet, sprinkle the salt and allow the nuts to cool completely.

**Don’t be afraid to experiment with other ReginaSpices spice blends: Harissa, Sweet Smokey Fire, Mediterranean Seasoning are all delicious!!

This entry was posted in no categories.

You must be logged in to post comments.