Sweet Lime and Chili Salted Almonds

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!

Directions

Preheat the oven to 375 °F.
In a bowl, combine the almonds, lime zest, chili powder, sugar, and maple syrup.
Stir until the nuts are evenly coated with the other ingredients.
Line a baking sheet with parchment paper for easy cleanup. Spread the nut mixture out in a single layer.
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.
Let cool completely before serving. To store, keep the nuts in an airtight container at room temperature for up to one week.

Over to You

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