Moroccan Harissa Almonds
Crunchy almonds roasted with smoky harissa and a touch of honey, bringing North African warmth and spice to your snacking game. Ideal for sharing by the camp lantern or packing for the trail.
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.
Notes
For best flavor, use a metal spoon to toss the spicy coating evenly. Let almonds cool fully for a satisfying crunch on the go. Store in a zip bag for travel.