Chilli and Lemon Roasted Almonds
Recipe type: snack, treat, dinner party,
Prep time: 
Cook time: 
Total time: 
  • 300g almonds
  • 2 tbsp lemon zest (zest of one large lemon or two small)
  • 1 egg white
  • 2tbsp dried chili flakes
  • 1tbsp lemon juice
  • 1tsp sea salt
  1. Pre heat oven to 180°c.
  2. In to a large mixing bowl place your egg white and whisk until stiff peaks are formed.
  3. Add in all your almonds and coat in the egg white.
  4. Add in the lemon zest, lemon juice and dried chilli and mix until fully combined.
  5. On to a large baking sheet (non stick or lined with parchment) pour your almonds out and spread evenly (do two batches if there isn't enough room).
  6. Now sprinkle sea salt on top (be generous!).
  7. Bake for approx 15-20 minutes until golden and toasted (keep a close eye on them after 15 minutes to check they don't burn) you will hear them start to crackle.
  8. Take them out of the oven VERY CAREFULLY as they are scorching hot and allow to cool.
  9. Once cool break them up (as they will be bound together a little from the egg white) and place in a air tight jar to store for up to 3 weeks.