Vanilla Chai Almonds
Vanilla Chai Almonds are a tasty treat! The roasted chai spiced almonds recipe is made with an easy homemade chai spice with balanced flavors.
Servings: 8
Ingredients
- 2 cups almonds raw unsalted whole almonds
- 1½ teaspoons Chai Spice (see notes)
- 1½ teaspoons avocado oil (see notes)
- 1½ teaspoons pure vanilla extract
- ½ teaspoon salt (see notes)
- 2 teaspoons brown sugar (Optional - See Notes)
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Make the Chai Spice in advance or while the oven is preheating.
- Add the oil, vanilla, and brown sugar to a bowl and stir well to combine, and until the sugar dissolves if you are using it.
- Add the almonds to the bowl, then stir until the almonds are completely coated. Spread the almonds into a single layer on the parchment-lined baking sheet. Sprinkle the almonds with the chai spice and salt, stir to evenly coat, then spread into a single layer again.
- Place the baking sheet onto the center rack of your preheated oven. Roast for 14 - 16 minutes at 325 degrees Fahrenheit, or until they are golden and fragrant. (Please See notes)
- Remove the roasted vanilla chai spiced almonds from the oven and allow them to cool completely on the baking sheet. Do a taste test and sprinkle with additional salt or sugar if desired.
- Once cooled, serve the roasted vanilla chai spiced almonds fresh, use them in a recipe, or store them in an airtight container to save for later. Enjoy!
Notes
- Baking Time: Please note that the size of your almonds and oven can affect the baking time, so keep an eye on them during the last few minutes. Also, the nuts will continue to cook for a few minutes once removed from the oven and become crunchier once completely cooled. I roast my almonds for 16 minutes since I like them crunchy. Roasting nuts longer brings out more flavor and makes them crunchier. You might want to do a small batch first as a test, burnt nuts are not tasty!
- Chai Spice - This easy homemade chai spice mix only requires 4 ingredients and the extra can be stored in a container and used for so many things like a Chai Matcha Latte or this Pumpkin Smoothie Bowl.
- Oil: You can also use olive oil as a substitute. I prefer avocado oil since it has a higher smoke point and neutral flavor.
- Salt - I used fine Himalayan pink salt but fine kosher or sea salt can be used. I recommend using a fine-grind salt. You can also sprinkle some additional salt once finished if you would like them to be saltier or use less salt for a dessert nut.
- Brown Sugar - This is optional for a lightly sweetened nut but you can also add more for a sweeter nut if desired. I use stevia brown sugar, which keeps the almonds low-carb and keto-friendly.