When the water jug is running low and the dish tub is already full, snack time needs to stay low-mess. Moroccan Harissa Almonds solve that problem with one bowl, one cast iron skillet, and a quick cool-down on parchment so cleanup stays painless. Once they’re crisp, they travel well—no crumbs all over the cooler, no sticky coating melting into the corners of your container.
Toasting wakes up the harissa’s smoky heat, and a light touch of honey (or your preferred sweetener) helps the seasoning cling for a glossy, crackly finish. The first bite is all crunch, then the warmth builds slowly instead of blasting your taste buds, which makes them easy to keep reaching for alongside tea, a cold drink, or whatever you’re sipping at the picnic table. A pinch of salt pulls everything into focus.
Make a batch before you roll out, or roast them while dinner’s cooking and let them cool as the fire settles down. They’re a handy stash for car camping days, trailhead waits, and that long gap between lunch and a late camp meal when everyone starts prowling for something to munch.
Moroccan Harissa Almonds
Equipment
- Cast iron skillet
- Spoon
Ingredients
- 1 cup raw almonds
- 1 tablespoon olive oil
- 1 tablespoon harissa paste
- 1 tablespoon honey
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon sea salt
Instructions
- Heat skillet over medium campfire coals or stove. Add olive oil and swirl to coat.
- Add almonds and cook, stirring frequently, for 5-6 minutes until lightly toasted.
- Reduce heat and add harissa, honey, paprika, and salt. Stir constantly for 2-3 minutes until almonds are glossy and coated.
- Spread almonds on a tray or foil to cool and crisp, then serve.