Bethany's Vegan Kitchen

I love smoked almonds, but sometimes they can be a little pricey. Making them yourself is not only cheaper but pretty simple too. These smoky roasted almonds have such a lovely flavour to them, along with just a little warmth from the cayenne pepper. They’re great as a snack, seriously moreish, and very easy to make. They’re the kind of snack that would go really well with a cold beer

Yield; Eight servings Cook time; 20 minutes

You’ll need;

1. 200g whole almonds, with the skins on
2. Two tablespoons of dairy free butter/spread. I used Flora salted plant butter
3. One quarter of a teaspoon of cayenne pepper
4. One and a half teaspoons of smoked paprika
5. Half a teaspoon of salt
6. Two teaspoons of liquid smoke

Method;

• Start by preheating the oven to 180°C/160°C fan assisted. Then move on to melting the butter/spread in a small saucepan over a low-medium heat. Once it’s melted, whisk in the cayenne pepper, smoked paprika, salt and liquid smoke, until well combined
  
• Now you can set the pan aside, pop the almonds into a mixing bowl, then pour the butter mixture over them
  
• Fold the butter mixture through the almonds, so it evenly coats them
  
• Line a baking tray with foil, then lay the almonds on it in a single layer, ensuring not to overcrowd them
  
• Pop them in the oven for 15 minutes, stirring a couple of times while they roast. When they’re done set them aside to cool down. They will be fairly soft while they’re hot, but will become crunchy as they cool
  

Once they’re completely cool, store them in an air tight container, they should keep for a few days