Caramelised Chilli Almonds

  • Caramelised Chilli Almonds

Caramelised Chilli Almonds


Chef Michael Lee-Richards first gave me the recipe for these sweet and spicy, very addictive nuts.  Store in an airtight container in the pantry for up to two weeks.



1 + 1/2  tsp flaky sea salt

1 + 1/2  tsp ground cumin seeds

1 tsp hot chilli flakes (buy as flakes or finely chop 2-3 small dried chillies)

1 small fresh chilli (finely chopped)

10g (1 tbsp) sugar

45ml (3 tbsp) Canola oil

360g (2 + 1/3 cups) blanched almonds

125g (1/2 cup + 2 + 1/2 tbsp) sugar



  • Lightly grease a low-sided baking tray with baking spray or oil.
  • Place salt, cumin seeds, chilli flakes, fresh chilli and first measure sugar into a bowl and mix together.
  • Place oil in a heavy-based frying pan over medium heat and heat. Add almonds and sprinkle second measure sugar over almonds.
  • Cook almonds for 8-12 minutes, stirring from time to time, till they become golden and sugar has caramelised.
  • Remove almonds from pan to bowl with spices and stir together quickly to ensure spices are spread evenly over almonds
  • Pour almonds onto prepared tray to cool. Break into pieces and store in an airtight container.