1 tablespoon ground chipotle chili pepper
2 tablespoons sugar
1 teaspoon coarse salt
1 1/2 cups whole natural almonds
1 tablespoon almond oil
Stir together chipotle chili pepper, sugar and salt in a small bowl, and set aside.
Heat almonds and almond oil in a large skillet on medium-high heat, stirring and shaking pan occasionally, until almonds’ skins are “popping” and almonds are fragrant.
Turn heat to medium-low and stir in chipotle mixture; heat and shake skillet for about 30 seconds, to release chipotle oil.
Transfer to a bowl and let cool just slightly before serving warm.
YIELD: Makes 1 1/2 cups
SOURCE: Recipe from the California Almond Board