A post to share a favorite holiday/anytime munchie recipe: Spicy Honey Almonds.
I included this recipe as part of a Christmas card a couple of years ago and it was a big hit. I’ve stopped sending paper cards now so this is my way of sharing and saving on paper/trees too. 😉
Other recipes in this photo include: Dilly Dip, Spicy Cream Cheese Roll-ups, Homemade Roasted Pumpkin Seeds, Hummus with a Twist. All from Not Just for Vegetarians.
Happy Holidays and Enjoy all the Wonderful Food! 🙂
What is your favorite holiday appetizer/munchie recipe? If possible, please include a link to share!
SPICY HONEY ALMONDS
These delicious spicy-sweet almonds are hard to resist. Makes a great holiday ‘nibble’…. have plenty on hand!
Yields- 2 cups.
2 T. vegetable oil
3 T. white or liquid honey
2 C. natural (skins on) whole almonds
2-4 T. chili powder (to taste)
1 T. Mrs. Dash Original Blend OR Spike Seas. Blend
½ teas. cayenne pepper (optional, if you like it HOT)
1 teas. sea salt
½ -1 teas. powdered ginger (to taste)
½- 1 teas. freshly-ground pepper (to taste)
Preheat oven to 375.
Grease a large cookie sheet with the vegetable oil and set aside. In a medium saucepan, heat honey over medium heat for 1-2 minutes, just to heat through. Remove from heat. Stir in the almonds, coating thoroughly and set aside.
Combine spices in a small bowl or shaker with large holes. Spread the honeyed almonds onto cookie sheet in single layer. Sprinkle evenly with ½ of the spice mix .
Bake for 10 minutes, remove from oven and turn almonds and sprinkle with remaining spice mix, return to oven for 10 more minutes. Reduce heating slightly if over-browning. Allow almonds to cool thoroughly before storing (if there’s any left!!!)
Recipe reprinted from: Not Just for Vegetarians by Geraldine Hartman. Photo: Patricia Holdsworth Photography. All rights reserved.