Tuesday, May 3, 2011

Chile Lime Almonds

Last Christmas, Superman and I sampled Blue Diamond Chile Lime Almonds.  We couldn't stop eating them.  Spicy, limey, sweet.  Of course, they're loaded with sugar.  Since going Paleo, I've made it my mission to find as many delicious foods as I can, while at the same time limiting or eliminating the sugar in our diet.

As you know, I absolutely adore Mel's Sweet and Salty Spiced Nuts.  The only drawback is that the spices don't stick well to almonds, because they're a bit shy on the nooks and crannies.  Today, I tried a variation.  Fresh lime juice.  In advance, you're welcome.

Chile Lime Almonds

2 T. coconut oil
2 T. fresh lime juice
1/2 T. ground cumin
1/4 t. cayenne pepper
2 1/2 c. almonds
1/2 T. sugar (I might just try making it without this next time)
1 t. salt

Heat the oven to 300.  Line a baking sheet with parchment paper.

Melt the coconut oil in a saucepan.  Stir in the lime juice.  Continue heating as you add the cumin and cayenne pepper.  Stir everything together.  Then add the almonds and stir well to coat.  Sprinkle on the sugar (optional) and salt, and continue to stir until everything is well distributed.

Scrape everything out of the pan with a spatula onto the prepared baking sheet.  Bake for 20 minutes.  The same warning applies as with the Spiced Nuts...you really won't be able to stop eating them.  Have a few, then lock them up!

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