Ingredients

The following ingredients have 4 Servings
  • 2 cups (310g) whole natural almonds
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon paprika
  • 1 cup (120g) chopped dried mango

Instruction

  • Preheat oven to 325ºF (160ºC). Line a baking sheet with parchment paper or a silicone mat.
  • Spread almonds on baking sheet and bake for 5 minutes.
  • In a medium bowl, mix olive oil, maple syrup, chili powder, sea salt, and paprika. Pour warmed almonds into the bowl and stir to coat. Spread almonds on baking sheet and return to the oven for another 10 to 12 minutes, until the almonds are a nice golden brown.
  • Remove baking sheet from the oven and let them cool for 15 to 20 minutes. The almonds will crisp up as they cool. Once cooled, mix almonds with dried mango pieces. Store in an airtight container for 1 to 2 weeks. The almonds are crunchiest during the first week.