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Monday
Jul222013

CURRY ROASTED ALMONDS

curry roasted almonds . sprouted kitchen

I'm not incredibly interested in shopping or putting together the cutest outfit, she would rather go out to eat than cook. My sister and I have a mutual respect for the creative work the other does. I find it pretty special that people can come from the same parents, same house, and be different in so many ways. Sure there are similar mannerisms, but we're different people, which is why I find her consistently interesting. We recently exchanged clothes for snacks - which means I am going to be making A LOT of snacks. I thought I would share part of the recent care package that went out to her today. Care package snacks need to be things that will last a few days in the mail and then a few more days after that to be enjoyed. I also made these peanut butter bites and coated the outside in cocoa powder hoping that would keep them from sticking too much. There are often occasions to give edible gifts that need a longer shelf life than a cookie or loaf cake, both of these options travel well. These nuts are a tiny bit spicy, sweet and textured from the flakes of coconut. There is a kick of salt, as any good nut snack should have. I made the first round with all maple as the sweetener and roasted them at 350'. The coconut burnt before the nuts dried up and nothing stuck together. Second round, as reflected below, I tried them at a lower heat to keep the coconut from burning, as well as a bit of cane sugar to help everything adhere to the almonds. I used the dried coconut I had on hand, but I suggest some of the big flakes if you're heading to the market.  

curry roasted almonds . sprouted kitchen

CURRY ROASTED ALMONDS // Makes about 3 1/2 cups

Watch these closely as the coconut can burn on you pretty quick. I say around 30 minutes but keep your eye on them after 15, turning the heat down if need be. The coconut flakes will be more forgiving on timing than the shredded.

  • 2 tablespoons coconut oil, warmed to a liquid
  • 1 tablespoons agave nectar or maple syrup
  • 3 tablespoons natural cane sugar
  • 1 tablespoon sweet curry powder
  • pinch of red pepper flakes or cayenne
  • 1 1/2 teaspoon sea salt
  • 3 cups raw almonds
  • 1/2 cup large coconut flakes
  • 1 tablespoon sesame seeds, white and/or black

curry roasted almonds . sprouted kitchen

Preheat the oven to 325'. In a large mixing bowl, combine the melted coconut oil, agave or maple, cane sugar, curry powder, red pepper flakes, salt and mix together. Stir in the almonds to coat. Stir in the coconut and sesame seeds. 

On a parchment lined baking sheet, spread the nuts in a single layer and bake for 20-30 minutes on the middle rack, until the coconut is just browned. Stir them halfway through, being careful to pull them if the coconut starts to get too brown. 

Remove to cool completely before eating. (They may taste chewy at first, let them cool all the way!)

curry roasted almonds . sprouted kitchen

References (2)

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    CURRY ROASTED ALMONDS - SPROUTED KITCHEN - A Tastier Take on Whole Foods
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    CURRY ROASTED ALMONDS - SPROUTED KITCHEN - A Tastier Take on Whole Foods

Reader Comments (30)

Wow, these look amazing! I will definitely try out this recipe; thanks for sharing.

mauigirlcooks.wordpress.com

July 24, 2013 | Unregistered Commentersharon

YUM! I LOVE roasted almonds! And I am also pretty much obsessed with anything curry, so these sound perfect.

Oh my, the Stone Cold Fox girl is your sister? What a small world!
On another note, these almonds sound delicious.

July 24, 2013 | Unregistered CommenterViolet

You know, I'm always looking at those pre-packaged flavored almonds in the stores and passing them by for God knows why. Now I know I can make them at home. Yum.

July 24, 2013 | Unregistered CommenterShellina

These look very, very delicious. I think I'm going to have to step out of my sweet nuts comfort zone for this recipe!

July 24, 2013 | Unregistered CommenterHarriet

I'm so happy you posted this simple recipe. We love snacking on nuts whether at home or on a hike and this recipe looks like a snap to make! Love!

These would be mega problematic around me and my growing appetite. MUST HAVE THEM.

July 25, 2013 | Unregistered CommenterBev Weidner

These would be mega problematic around me and my growing appetite. MUST HAVE THEM.

July 25, 2013 | Unregistered CommenterBev Weidner

Why oh why haven't I thought of this before?! It sounds amazing. I can almost feel the crunch of almonds when I look at these photos :)

July 25, 2013 | Unregistered CommenterRochelle Ramos

Lovely! These look really delicious and are SO pretty! :)

July 25, 2013 | Unregistered Commentersara

Only problem I can see....I would eat the whole batch at once!!!

July 25, 2013 | Unregistered CommenterAngie Martin

I particularly love the photos. Well done. Thanks for the tip - "Second round, as reflected below, I tried them at a lower heat to keep the coconut from burning " Will remember this

JW

July 25, 2013 | Unregistered CommenterJon Ward

These are gorgeous!!! I am totally going to make them:)

July 25, 2013 | Unregistered CommenterMeg @ Beard and Bonnet

My sister and I are very different, too - it cause so much drama growing up, but now we are fast friends. Lovely photographs as always! xo

July 25, 2013 | Unregistered Commentersarah

I love the sweet/salty/spicy/savoury thing that is going on with the coconut and curry and chill pepper!

July 25, 2013 | Unregistered CommenterMallory

snacks for clothes is such a great idea. I should try that line on the lululemon down the road... "oh hey, yeah, do you like fruit tarts? how about a fruit tart for another one of those power-y tanks." genius, no?

xo

July 25, 2013 | Unregistered Commenterkelsey

Looks like I know what my next snack will be! Looks delicious!

oh gosh, yes. curry + cocount + almonds? yes, yes!!

July 26, 2013 | Unregistered Commentermollymolly

I've told myself I am allowed a treat if I finish all of my thesis work for the day - and making this snack will be it!

July 27, 2013 | Unregistered CommenterElla

I love simple recipes like this one. I can use it in so many meals. Thank you!

Love curry, love almonds, I'm definitely looking forward to trying this recipe. It is always great to have a tasty, healthy snack on standby those moments I need something crunchy to eat! Thanks!

July 29, 2013 | Unregistered CommenterRobyn Donaldson

I love that you included shredded coconut. Your recipes inspire me!

July 30, 2013 | Unregistered CommenterEvie

Hi,
I tired this but all the gooey good stuff got stuck to the paper. I used wax because it is cheaper. i guess that was a big mistake. Also, I see from your picture that you did not use the parchment. Seems it would be easiest to scrape off the coating from the pan. Im having trouble but will learn to buy parchment paper soon.

thanks
sheila

August 2, 2013 | Unregistered Commentersheila

Hi,
I tired this but all the gooey good stuff got stuck to the paper. I used wax because it is cheaper. i guess that was a big mistake. Also, I see from your picture that you did not use the parchment. Seems it would be easiest to scrape off the coating from the pan. Im having trouble but will learn to buy parchment paper soon.

thanks
sheila

August 2, 2013 | Unregistered Commentersheila

This looks so good! Yum

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August 4, 2013 | Unregistered CommenterNanna Freving

Great flavor combination! I'm a total curry addict. I'll definitely be giving this a try. Thanks!

August 8, 2013 | Unregistered CommenterZoe @ One Beet

I'm actually too afraid to make this recipe because I absolutely know I'll eat the whole lot in one sitting.

August 12, 2013 | Unregistered CommenterIrina @ wandercrush

Ohhhkay, I've been checking out your food for a good couple of years. Just wanted to say, this recipe is bomb. I've just had a trifecta of your cauliflower soup, mache peaches, and now this guy...good one, great photos.

August 13, 2013 | Unregistered CommenterLauren

Almonds are a favorite of mine. I can't wait to try this.

September 28, 2013 | Unregistered CommenterViv

oh mein gott! these are incredibly, unbelievable delicious! won't eat no other ...

March 25, 2014 | Unregistered CommenterKäthe

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