Spiced almonds

Name: Spiced almonds
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Ingredients: 90 g (3ﬂoz) caster sugar; 50 mL (2fl oz) soy sauce; 2.5ml (1/2 level tsp) ground cumin; 2.5ml (1/2 level tsp) mild ground chilli; 300 mL (1/2 pint) water; 400 g (14oz) almonds

Pop this Mediterranean-inspired party dish on the table and watch it disappear!

By The GH Kitchen TeamPublished: 04 May 1997

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Yields:

Prep Time:

5 mins

Cook Time:

25 mins

Total Time:

30 mins

Ingredients

90 g (3ﬂoz) caster sugar
50 ml (2fl oz) soy sauce
2.5ml (1/2 level tsp) ground cumin
2.5ml (1/2 level tsp) mild ground chilli
300 ml (1/2 pint) water
400 g (14oz) almonds

Directions

1. Step 1
  Place 90g (3ﬂoz) caster sugar, 50ml (2fl oz) soy sauce, 2.5ml (1/2 level tsp) each ground cumin and mild ground chilli and 300ml (1/2 pint) water in a pan; stir over a medium heat until the sugar dissolves.
2. Step 2
  Bring to the boil; simmer for 5min until syrupy. Add 400g (14oz) almonds and stir for 5-8min until liquid has almost evaporated. Pour into a roasting tin; cook at 200°C (180°C fan) mark 6 for 5-10min, stirring from time to time, until deep golden.
3. Step 3
  When cool, break up the almonds, sprinkle with salt and store in an airtight container.
4. Step 4
  Prepare ahead. Complete the recipe and store in an airtight container up to two weeks ahead.
  
  Party menu sported: more Mediterranean recipes to serve alongside this starter:
  
  Mediterranean fish crumble
  
  Mediterranean stuffed peppers
  
  Mediterranean trout
  
  Mediterranean braised chicken
  
  Mediterranean lamb bake
  
  Video: How to grind spices

Per Serving:

Calories: 80

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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