Chili Spiced Nuts Recipe from: Rancho Vignola, Armstrong, BC

2 cups nuts, raw, such as Almonds or our Raw Nut Mix*

3 Tbsp soy sauce, tamari, Bragg’s, etc

1 Tbsp chili powder blend**

1/2 tsp black pepper, preferably freshly ground

*Any raw nut and even larger seeds can be used, but the smaller the nut or seed, the shorter the cooking time, so check for doneness sooner and more frequently.

**We recommend using a chili powder blend that contains additional spices mixed with the chili peppers. Otherwise, reduce the chili pepper powder to 2 tsp and add 1/4 tsp each of cumin, paprika, onion, and garlic powders.

Preheat your oven to 275°C.

Toss the raw almonds with the soy sauce, chili powder, and black pepper until fully coated. There will likely be a bit of extra liquid at the bottom of your bowl. Allow everything to sit for about 5 minutes and mix again. By then, the soy sauce should be mostly absorbed, and what remains will better stick to the nuts.

Put your coated almonds onto a baking tray with a rim and spread into an even layer.

Bake the almonds for 10 minutes, then remove and stir to prevent them from sticking. Return them to the oven for an additional 15 minutes. Check for doneness; if the spices are starting to darken and smell toasty, remove the tray from the oven and allow it to fully cool to room temperature. If it doesn’t smell toasted yet, and if you cut open an almond or two and they don’t look brown inside at all, then return to the oven for another 5 minutes.

• Almonds – Raw, Supreme
• Almonds – Raw, Supreme – ORGANIC
• Almonds – Raw, Unpasteurized
• Rancho’s Anniversary Nut Mix, Raw – ORGANIC