Chili And Chinese Five Spice Toasted Almonds (vegan, gluten-free)
Recipe type: vegan, gluten-free, paleo, low-carb, whole 30
Cook time: 
Total time: 
Serves: makes 2 cups
  • 2 cups raw almonds
  • 2 TBSP coconut oil
  • 1 tsp. chili powder (you can use a bit less or more, depending on how strong your powder is)
  • 1 tsp, chinese five spice powder
  • ½ tsp. fine grain sea salt, or more to taste
  • optional: ⅛th-1/4 tsp. cayenne pepper (depending on how hot your chili powder is)
  • optional: 1 tsp. coconut sugar, sucanat, or brown sugar, if you want the nuts a little sweeter
  1. Add oil and nuts to a large skillet, and sprinkle with the spices and salt (you can leave out the cayenne and add it at the end, if you want a little more kick). Set over medium heat and cook, stirring or shaking often, until the nuts have started to darken slightly and smell toasty, about 7-10 minutes.
  2. Remove the pan from the heat and sprinkle over the coconut sugar, if using. Taste, and add add cayenne or additional chili powder if you want more heat, while the nuts are still hot. (Keep in mind that the nuts will have a soft, mealy texture while warm, but will become crunchy again once they've cooled.) Do not add seasoning once the nuts have cooled, or it won't stick. While the nuts are hot, taste for salt and add more if needed.
  3. Allow to cool completely. Nuts can be stored in an airtight container at room temperature for up to a few weeks.
Recipe by Will Cook For Friends at