If you love snacks that have a lot of different flavors going on in your mouth at the same time, then you’ll LOVE these Chili Lime Almonds. There’s a touch of sweet, a medium-ish spicy “bite” (which you can adjust to your taste), saltiness, and a sour tanginess all dancing around in your mouth – TASTY I tell ya! My friend, Theresa, had a bag from the store and I knew I could make them myself only without the high fructose corn syrup and MSG.
Chili Lime Almonds
Servings: 5 cups
Ingredients
- 5 cups crispy almonds (soaking per the directions at that link, overnight with 1 Tablespoon sea salt)
- 1 Tablespoon sea salt
- Juice of 3 limes
- Zest of 2-3 limes
- whites from one egg
- 2 Tablespoons butter melted
- 3 Tablespoons palm or coconut sugar dissolved in juice or use real maple syrup
- 1 Tablespoon Chili powder you can try Cayenne, Ancho, or whatever you like best
Instructions
- Once the almonds are about 3/4 oven dried (at a very low temp) or dehydrated, mix together the rest of the ingredients and brush on the almonds. (You could also just toss the almonds in a bowl with the mixture, then spread back out onto the cookie sheet.) Use parchment paper on the bottom so they're easy to get off the pan when they're done! Continue drying or dehydrating until they're as crispy as you like — taste-test. If needed, sprinkle more salt, chili powder, and/or palm or coconut sugar on top until they’re bursting with flavor, however salty, spicy, or sweet you like them. Good luck keeping out of these. 🙂
- Let me know if you try these chili lime almonds and tell me what you think!
Clara says
I made a big batch before going on vacation. They made really good car snack food! The batch I made turned out really well. The extended family wants the recipe. YUM!!
KitchenKop says
I’m glad you liked them, too! 🙂
Kel
Erik says
Even better than Chili Lime Almonds, Chili Lime Pistachios.
KitchenKop says
Ooooh, good idea!
Travis says
Sorry for the rookie question but does the “T.” mean tablespoon or teaspoon?
KitchenKop says
No problem!
Capital T is always Tablespoon and lowercase is always teaspoon, but I get this question so much that in my new recipes I write the whole thing out now. 🙂
Kelly
Pam says
I tried some from Sacramento. They also added onion powder and some garlic powder….thought I had died and gone to heaven!!!! Wonderful!
Joanne says
Is there anything I can use to substitute the egg white? I am allergic…
KitchenKop says
I don’t know about that one, but you might try googling. If you figure it out come back and let us know. 🙂
Kelly
Commenter via Facebook says
No problem for me — I’m deathly allergic to almonds! Keep them away from me please!
Commenter via Facebook says
i know this sounds weird but if you ever have the oportunity to try fire roasted green chili peanut (pecan, pistacio) brittle youll be amazed…… just saying
Commenter via Facebook says
Angie, I’ve heard great things about boiled peanuts… would love to get a good recipe!
Commenter via Facebook says
Oh my goodness… I JUST ate a few of those, literally two minutes ago. The new baby loves them! 😉
Commenter via Facebook says
We are peanut and pecan eaters.Honey roasted pecan and boiled peanuts are our favs. I can about 50 quarts of peanuts every year.
Lee says
Well I have to report mixed results – my almonds were nearly crispy when I tossed them with the lime, chili mixture (I used maple syrup) and then they become so soggy that it seemed to be nearly the same amount of time again before they were getting done – so I bumped up the oven temp to 200 since I was on a time deadline. I think that may have been what caused the chili powder coating to burn a little. That didn’t stop me from eating a whole bunch but not everyone this weekend liked them. I will try again and use more lime and maybe use sucanat instead of maple syrup and see how that works out. I didn’t get very much juice from my limes, they were pithy. 🙁
Lee says
I have these in the oven right now to take to a family reunion this weekend!
Lee (Well Fed Family) says
my mouth is watering in anticipation! Can you explain the egg white step a little bit more…when do you add them? After draining but before drying? or after drying and then dry some more?
KitchenKop says
I’m making these again right now, so I’ll tweak the recipe and make it more clear as soon as I’m done. I keep trying different things. 🙂
Kelly
pat says
I think I would zest the limes before juicing and then add the zest to the nuts when I was done dehydrating them. It would be another lime kick ;o)
KitchenKop says
Pat,
I’m making these again right now so I’m going to try this with the lime zest! (Then I’ll tweak the recipe, thanks!)
Kelly
onna says
oh, and btw we’re going on a weekend trip so i’m planning to bring a long as much healthy (wapf) food as possible. Any ideas on traveling healthy, cause it’s just so easy to backslide. (but i cringe at the thought of it…)
KitchenKop says
Onna,
Somewhere I have a post on that topic (healthy travel food) but heck if I can find it, does anyone know where it might be????
onna says
Hi, I don’t know if this helps, but i just asked today at the local healthy grocery store, and the guy in the bulk department said that the nuts that come from California must be pasteurized. so they’re never really raw. But nuts that come from other places outside the states are raw. Correct me if i’m wrong!!!
Carey says
They took a lot longer to dry than I expected – but, YUM! They are SO good! Everybody loved them! You need to print a cookbook for gift giving.
Janelle says
mmmm I will so have to try these! I need another handy snack besides popcorn! I found truly raw organic almonds at the raw food world store: https://www.therawfoodworld.com/index.php?main_page=product_info&cPath=100148_100241_100357&products_id=1002847
they also have lots of other raw plant foods. Before finding out about Dr. Price, I used to be a raw foodie which is how I know about the raw food world. I also thought I saw truly raw almonds at Whole Foods, but who knows there are so many regulations now on food its disgusting!
KitchenKop says
I’m finally answering Alanna’s question way up there (can’t get my stupid ‘reply-to’ plugin to work on here again),
The answer is that I don’t get truly raw almonds, unfortunately, but yet I usually dry my nuts in the oven, and it only goes down to 170*, so I wouldn’t be preserving the enzymes anyway. I do have a dehydrator now, so I would like to find raw nuts…
Sustainable Eats says
Kelly I love the idea of flavoring nuts! I do this to popcorn but nuts are so much more nutrient dense! I’m trying this as soon as I get my next Azure Standard order in! Thanks for linking up to Simple Lives Thursday. 🙂
Jody says
I tried these with a little stevia in with the juice instead of sugar. I also added just a touch of citric acid for more of a bite with the salt and chili powder. Yummy!
Sense of Home says
These sound delicious and healthy. An employee at my parents health food store crisps almonds by dehydrating them and she talks about how much healthier this is and it makes the almonds easier to digest. She has been trying to get me to try it, perhaps I will with this recipe, the spice sounds good.
-Brenda
Melynda says
Yum is about all I can say. Chili Lime is a great flavor combo.
April@The 21st Century Housewife says
These sound wonderful! Only thing is I bet they are hard to resist – I can imagine eating lots of them!!
Jody says
Oh, awesome. My husband and kids love the store bought bags of chili lime almonds. He was honestly trying to figure out how to make them, but not figuring on the soaking factor. I’ll have to make some of these for him!
Alanna says
These look yummy! Thanks for the recipe. Where do you get your almonds? I’ve had a hard time locating local raw almonds that are truly non-pasteurized. The local raw almonds I’ve found are from California, and California’s laws state that they can be labelled “raw” and still be steam-pasteurized. The only ones I’ve found are imported from spain, certified organic, and unpasteurized, but are a tad spendy: https://www.nutsonline.com/nuts/almonds/organic.html
Julie says
This just looks great. I also like the combination of sweet and spicy–it’s nice to find a good healthy snack that has some personality to it!