Sweet Lime and Chili Salted Almonds

What You'll Need

  • measuring cups and spoons
  • microplane or zester
  • mixing bowl
  • baking sheet
  • parchment paper
  • air-tight container for storage
  • 2 cups unsalted organic almonds
  • zest of 3 limes
  • 1 tablespoon chili powder or chipotle powder
  • 1/3 cup firmly packed light brown sugar
  • 1/4 cup maple syrup
  • 1 1/2 tablespoons coarse sea salt
Crunchy, salty, spicy, sweet, aw dang! These nuts hit all the notes. Serve ‘em with cocktails, or with leafy green salads, or just eat ‘em right off the sheet pan. The lime zest! A delightful discovery. Makes 2 cups. From Citrus: Sweet and Savory Sun-Kissed Recipes, by Valerie Aikman-Smith and Victoria Pearson, a book that got a good workout in this issue of the journal!
chili lime almonds


Preheat the oven to 375 °F.
In a bowl, combine the almonds, lime zest, chili powder, sugar, and maple syrup.
combine ingredientsadd maple syrupStir until the nuts are evenly coated with the other ingredients.
stir until combinedLine a baking sheet with parchment paper for easy cleanup. Spread the nut mixture out in a single layer.spread evenly on parchment
Roast the nuts for about 8 minutes, until they are brown, and the sugar is bubbling, and the smell is delicious.

Remove the almonds from the oven. Sprinkle the still-warm nuts with salt, and stir with a wooden spoon.remove when browned and bubbling
Let cool completely before serving. To store, keep the nuts in an airtight container at room temperature for up to one week.keeps up to 1 week

Over to You

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