Curried Almonds
Submitted by theunsinav
Roasted curried almonds glazed with mango chutney, turmeric, and curry powder. A 20-minute spiced snack that’s golden, crunchy, and ridiculously addictive. Only 4 ingredients.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minFour ingredients and 20 minutes stand between you and the most addictive cocktail snack you’ll make all year.
Blanched almonds get tossed in a sticky mix of mango chutney, curry powder, and turmeric, then roasted until they turn golden and fragrant.
The chutney caramelizes in the oven, creating a thin, crunchy, sweet-spicy shell around each nut that shatters when you bite into it.
Toss them into salads for crunch, set them out with drinks, or honestly just stand at the counter and eat them straight off the baking sheet. No judgment.
Pro Tips
- Spread the almonds in a single layer on the baking sheet so they roast evenly. Piled-up nuts steam instead of crisping.
- Let them cool completely on a flat surface before storing. They’ll feel a bit tacky coming out of the oven but firm up as the chutney coating sets.
- Chop the chutney fine if yours has large mango pieces. You want a smooth, even coating, not big chunks clinging to some almonds and missing others.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Mix together the mango chutney, turmeric and curry powder.
Mix in the almonds, ensuring that they become well coated.
Spread them on a non-stick baking sheet.
Bake for 10 minutes.
Spread them no plates to cool.
Store almonds in covered containers and add them to salads or serve with drinks.
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