Two months ago we visited a friend who had just moved. Before we arrived he told us he wanted to cook for us. When we entered his new kitchen, he was already chopping up some vegetables. While the main dish was in the oven, he gave us some candied almonds. He had made them together with his little son. And while he was at it, he also made some chilli almonds for us. He roasted them in oil and added freshly chopped chilis. They were so delicious and I ate so many, I had a hard time finishing the main dish we were served later that evening.
I wanted to recreate his recipe, but I didn’t have any fresh chilli on hand. Dried chili powder didn’t feel like a good substitute. So I went for smoked almonds made with smoked paprika and liquid smoke instead. I am glad I came up with this recipe as the storebought smoked almonds available here have some shady dairy by-products and flavour enhancers added to their spice mix.
These crispy and spicy almonds make a wonderful gift. Just put them in a nice metal box or wrap them in decorative foil or paper.
Homemade Smoked Almonds
1 tablespoon oil
200 g (7 oz) almonds, with skin
1/2 teaspoon hot smoked paprika
1/4 teaspoon chilli powder (or to taste)
1/2 teaspoon salt (or more, to taste)
1 teaspoon liquid smoke
Heat oil in a pan. Add almonds. Stir until all almonds are covered with oil. Roast over medium heat for five minutes. Set aside. Combine smoked paprika, chilli powder, and salt in a bowl. Add to almonds and stir well. Add liquid smoke, stir again and let cool completely. Store in an airtight container.
We often make our own nut butters. Almonds are very easily transferred into butter – even if you don’t have a fancy blender or food processor. We often use or mini food processor for this task. Of course this version will not be perfectly smooth, but I like the crunch!
To make smoked almonds butter, place the almonds you just made in a (mini) food processor. Process until finely ground. Then continue until the almond meal turns into a paste. It will probably form a ball. Go on and process some more. Scrape down the sides from time to time. Finally the almonds will release their oil and your paste should turn into butter. Make some pauses to make sure you won’t kill your processor. If you want, you can now add some more smoked paprika, chilli powder and/or liquid smoke and process one last time. Store in the fridge.
Enjoying these right now. Delicious! I cooked my almonds in garlic olive oil and added some garlic powder. The spices clumped a bit and wouldn’t stick to the almonds as much as I would have liked so I may try mixing the spices with egg white next time. Thanks! :)
Thanks for your feedback, I am glad you liked these! Sorry about the clumping – maybe the addition og garlic powder was the culprit? I make these on a regular basis and they always turn out. Hope it works out for you next time!
Was hast du für einen Universalzerkleinerer und welche Wattzahl steht auf dem Typenschild? Mit meiner Küchenmaschine bekomme ich das nämlich nicht hin, Nüsse & Co. zu Mus zu zerkleinern, egal wie lange die läuft – das werden bestenfalls sehr fein gehackte Nüsse. :-S
Ich habe einen von Speedy von Krups. Wattzahl kann ich Dir leider nicht sagen.
I tried your recipe and it was great. I have never been a big fan of almond butter, but your take on it with the hint of smoky spice and a little bite was wonderful. Thank you.
Thanks! Glad you liked it, Woody!
SO delicious and so easy. I like that I can adjust the salt so they aren’t overly salty like store-bought ones! Another big hit :)
I just went through a nut-butter-making tear myself. I wish I’d found this recipe first!!! Totally delightful.
This sounds AWESOME!
Liquid smoke! That is such a creative twist on roasted nuts. It’s about time I change things up from my standard Union Square Cafe nuts recipe :)
Oh yum that sounds great! You reminded me that I need to make an almond cheese soon. I can’t stop thinking about the one I tried at Viasko last summer.
Frankly, I don’t know why I’ve never made my own almond butter! I’ve been eating a brand that adds ground flax lately…I could make a smoky flax-y almond butter at home!
Yes, that is a great idea. I once made almond,macadamia, and flax butter and it came out great.
I’m always looking for different seasoning ideas for nuts and seeds – these look and sound amazing! And I like the idea of turning them into a nut butter, too…never had a savory-ish nut butter before.
Oh, gosh, you know, I’ve roasted almonds with these flavorings before but I’ve always been too scared to go the extra step and make my own nut butter. It sounds wonderful and so fresh.
Those almonds look amazing–I’ve never made any that way, but they’d be such a great snack.
I really love smoked almods. When we have barbecues (only at summertime of course^^) we always prepared some. This is my taste of long, warm summernights. :D But I’ve never tried it with liquid smoke..I have to test it..
Hast Du sie auf dem Grill selbergemacht? Das hört sich interessant an. Musst Du mir bei Gelegenheit mal verraten.