1 T. ground chipotle chili pepper 2 T. sugar 1 tsp.
kosher (coarse) salt 1 1/2 c. whole natural almonds 1 T. almond oil
Stir chipotle, sugar and salt together in a small bowl; set aside. Heat almonds and almond oil in a large skilelt on medium-high heat, stirring and shaking pan occasionally, until almond skins are “popping: and almonds are fragrant.
Turn heat to medium-low and stir in chipotle mixture; heat and shae skillet for about 30 seconds, to release chipotles’ oil. Transfer to a abowl and let cool just slightly before serving warm.