Full disclosure: the idea for my current snack obsession came from one of my favorite Canberra restaurants, Bar Rochford.

It did take me lots of attempts to perfect the recipe though, so I feel like I’ve earned the right to publish my own version!

If you’re not familiar with harissa, it’s a Moroccan / Tunisian chilli paste usually spiced with carraway seeds and cumin. It’s super delicious and also very ‘fiery’ so a little goes a long way. It’s well worth tracking down.

If you’re keen to try making your own harissa, use the recipe over here.

I’ve also been playing around with a Tabasco version which is also lovely so feel free to use tabasco instead of the harissa.

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Harissa Almonds

Total Time 20

Ingredients

500 g almonds
1/4 teaspoon fine salt
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika optional
3 tablespoons harissa paste

Metric - US Customary

Instructions

Preheat your oven to 180C (350F). Spread almonds on a baking tray (I line mine with baking paper for easier clean up).
Bake for 10 minutes. While the almonds are baking make your spicy oil by combining salt, oil, paprika (if using) and harissa in a medium bowl.
Toss the hot almonds in the spiced bowl until well coated. Return almonds to the tray in a single layer and roast for another 5-10 minutes or until toasted and crunchy.
Cool on tray. Store in an airtight container in the pantry.

Notes

makes: 500g (1lb)

Variations

no smoked paprika – use regular paprika.

different nuts – hazelnuts, macadamias or brazil nuts would be the best substitutes or use a mixture.

no harissa – use 1-2 tablespoons tabasco or other hot sauce instead.

Waste Avoidance Strategy

All can be kept in the pantry.

Shelf Life / Storage

Keeps for 3-4 weeks in an airtight container in the pantry or indefinitely in the freezer. If the nuts start to lose their crunch, you can freshen them up by popping back in the oven on a tray for 5 minutes or so.