Crunchy pan-toasted 10-minute Chili Lime Almonds with hints of spicy chili and zesty lime – these are positively addictive! So quick, easy, and healthy too!
Say hello to my new favorite anytime-of-day-or-night snack.
Oh hey there chili-lime almonds, how goes it??
Good. It goes so dang deliciously good.
These are so crazy-easy to make and so crazy-yummy to eat that I feel almost crazy-silly for not having made them 5.7 million minutes ago instead of just this week for the first time ever. I added that ’10-minutes’ part to the title because well, obviously they only require 10 minutes (duh Tiffany, saw that one comin’) and because I wanted you to know that they are so EASY & QUICK because if you’re anything like me when you’re in the mood for a snack you do not want to spend a lot of 1) time and 2) energy prepping said snack.
I mean, hello, you’re already hungry – let’s not prolong the misery yeah??
Tonight is the NCAA football championship and I will be trekking over to my parents house to watch it with my brothers, dad, and possibly a sister or two who occasionally like to yell boo at the refs and pretend that they know a little somethin’ somethin’ about what is happening on the field. (They don’t.)
This is like the prep round for the super bowl which is happening in a matter of weeks people, weeks. And you better believe that I’m already making my list of Tailgating Recipes To Make For ‘The Big Game’: 2015 Edition.
Spinach artichoke dip – check. Honey chipotle chicken wings – check. Queso dip – check. Jalapeño popper chicken taquitos – check. 10-minute Chili-lime almonds – double check.
So here’s the rundown.
Step 1 – add nuts and oil to pan, sprinkle with chili powder and salt and toast for 5 minutes.
Step 2 – remove from heat, stir in lime juice and chopped cilantro and allow to cool.
Step 3 – devour.
What snacks are you making for The Big Game??
10-Minute Chili Lime Almonds
- 2 cups almonds
- 1 tablespoon oil
- 1-2 teaspoons chili powder - (depending on how spicy you prefer)
- 1 teaspoon salt
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- Add almonds and oil to a medium pan. Sprinkle with chili powder and salt. Stir over medium heat for about 5 minutes until fragrant and toasted.
- Remove the pan from heat, add lime juice and cilantro and stir. Transfer nuts to a plate or baking pan to cool.
I am working with my friends at Diamond of California Nuts to bring you this awesome post because I personally use and love their products!
I just followed this recipe but substituted lemon zest and thyme for the chili powder and lemon juice for the lime juice, delicious as was the chili lime!
These are the best!!! Everytim i make them its hard for my husband and me not to eat the entire batch in one sitting. I am on the low fodmap diet for ibs and these are perfect. Much thanks
Super excited to hear that you love this recipe! Thanks for your feedback, Janet!
Can you store them in a jar after making them?