Chef Daniel Asher
River and Woods
Although seasoned almonds are commercially available, a housemade version is a draw for customers looking for unique bar snacks. Operators can also serve these as a healthier late-afternoon nibble instead of chips. Chef Asher uses the natural creaminess of almonds to mimic the mouthfeel of sour cream and coats the nuts with a blend of vibrant spices.
1½ lb. whole raw almonds
½ cup sunflower oil, divided
¼ cup sea salt
½ cup organic onion powder
½ cup organic dried dill weed
1 tsp. pure chili powder
- Preheat oven to 400 F. Line sheet tray or pan with brown parchment paper.
- Toss almonds with ¼ cup sunflower oil. Spread almonds out in single layer on prepared tray. Roast in oven for 12 minutes or until they smell toasted with a rich aroma and turn light brown. Remove from oven and while still hot, toss in a stainless bowl with remaining ¼ cup oil.
- In brown paper bag, combine salt, onion powder, dill and chili powder; add almonds and quickly toss with spices; shaking vigorously to coat well. Adjust seasoning if desired.
Photo courtesy of the Almond Board of California