Nashville Hot Almonds
3 tablespoons coconut sugar (pure, unrefined)
2 tablespoons hot sauce, such as Frank's Red Hot)
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic salt
8 ounces (1 cup) Mandelin Natural Whole Almonds, roasted and salted
1/4 cup white cheddar cheese powder (fine ground)
Place coconut sugar, hot sauce, cayenne, paprika, chili powder and garlic powder in a saucepot. Gently stir to combine and bring to a boil.
Add almonds, reduce heat to medium. Continuously stir almonds and seasonings/liquid for approximately 2-3 minutes to fully coat and glaze/caramelize the almonds.
Remove glazed almonds from saucepot and transfer to a parchment-lined sheet pan.
Separate the glazed almonds and allow to cool to room temperature and harden.
Place almonds in a mixing bowl. Add cheddar cheese powder and toss to evenly combine.
Place Nashville Hot Almonds in a sealed container and store at room temperature.
Almond Board of California