It dawned on me last week, while shooting these, that while I share all kinds of cocktails on my with a twist series, I have never divvied up a little snack to accompany those tasty beverages. Well that’s about to change as I dish out my go-to treat… Chipotle Roasted Almonds. I have been making them for years and think there’s nothing better than a little crunch to pair with a drink. They are salty, sweet, tangy, and have a little kick to them… but don’t worry about the heat factor, after all isn’t that what your cocktail is for. I hope you enjoy and keep reading for the recipe…
Chipotle Roasted Almonds
Ingredients
- 2 canned chipotle chiles
- 2 tablespoons adobo sauce (from the can of chiles)
- 2 tablespoons fresh lime juice
- 2 tablespoons ketchup
- 1/4 cup dark brown sugar
- 1/2 teaspoon salt
- 4 cups toasted almonds
Instructions
- Pre-heat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
- Place the chipotles, adobo, lime juice, ketchup, sugar and salt into a blender and process to a smooth purée.
- Pour mixture into a large bowl along with the almonds and toss until the nuts are evenly coated.
- Spread the nuts evenly on the baking sheet. Bake until they are fragrant and no longer moist, about 30 minutes, stirring occasionally.
- Cool the almonds on the sheet pan, and scoop into a serving bowl.
*recipe adapted from Rick Bayless, Fiesta at Rick’s
