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I was at Trader Joe’s recently and spotted these Thai Chili Lime Almonds. They sounded delicious and I knew I had to make something similar.
As delicious as the Trader Joe’s ones look, there were a lot of ingredients in there I didn’t recognize. Check it out:
INGREDIENTS: Almonds, Tom Yum Powder (Maltodextrin, Salt, Sugar, Chili, Lemon Extract, Paprika, Lemongrass, Garlic Powder, White Pepper, Yeast Extract, Citric Acid), Lemongrass, Kaffir Lime Leaves, Rice Bran Oil, Salt.
I left out a bunch of the additives and chose to make my roasted almonds with good old, quality ingredients. And I could not stop eating them.
Chili Lime Roasted Almonds
Ingredients
- 1 pound raw unsalted almonds
- 2 tablespoons coconut oil melted
- 2 teaspoons chili powder
- 4 tablespoons fresh lime juice about 2 limes
- zest from one lime optional
- 1/4 teaspoon sea salt
- 1 garlic clove minced
- 1 tablespoon 100% pure maple syrup
Instructions
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Preheat oven to 350 degrees.
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Place all the ingredients in a medium bowl and mix well.
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Place parchment paper on a baking tray.
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Place almond mixture on parchment paper in an even layer.
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Bake in preheated oven for 15 minutes until golden brown.
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Allow to cool on baking tray before removing.
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Serve immediately. Store in airtight container for up to 7 days (if it lasts that long!)
I like spicy foods and these almonds have a nice little kick. Only one of my kids liked the spiciness of these (he’s the one that likes hot sauce too!) but I have faith the others will convert when they are a little older. The lime juice added with the maple syrup gives them the perfect sweet balance.
Remember just because they are healthier than other spiced nuts in the grocery stores, it doesn’t mean they are low calorie. Nuts are naturally high in fat, but they are filled with the good, heart-healthy fat. They are also high in calories so watch your portions. If I were you, I’d divide these babies up into individual portions. They are THAT good.
What’s your favorite snack? These are definitely one of mine now 🙂
oh my these sound delicious Lauren! Smart to portion them out though… i could definitely see myself going overboard.
Oh trust me Holly, I could eat the whole batch in one sitting 😉
Hello Lauren:
I tried the recipe; but the almonds are soggy. Two limes gave me about five tablespoons of juice; but I only used four Tbs. Also melted two tablespoons of coconut oil, and mixed all the ingredients. I baked them at 350 degrees, and set my oven timer for fifteen minutes. Unfortunately; an important telephone call came through, and I can’t “multi-task.” So….I couldn’t check on them until the timer buzzed. I’ve oven roasted almonds many times, and always stir them arounf every six minutes. Some of the spice coating burned; so not a good first attempt.
Shall I reduce the volume of lime juice; or increase the almond count?
Yours look quite tasty. Are they supposed to be crunchy; or soft?
Thank you!
Hi Brian!I would probably increase the amount of almonds. Mine usually come out crunchy, maybe take them out a little earlier? It’s hard to say what the problem is since all oven temperatures vary a bit. Good luck and let me know how they come out!