I’m addicted. I mean I cannot stop eating these harissa almonds. What am I going to do?!? Hey, at least they’re a healthy snack…
Last weekend I hosted dinner at my apartment. It was the inaugural event of what I’m calling my “Little Harlem Kitchen”. The plan is to host bi-weekly or monthly dinners. Good conversation, good food, and good vegan vibes. The theme of the first dinner was Southern Soul.
Almost all black Americans (aside from more recent immigrants) have roots in the South, and though my immediate family isn’t from that region, I grew up there, and my Nana’s “soul” food is what I grew up eating and adoring. Southern food is the epitome of comfort. It’s the manifestation of love on your plate; It’s flavorful, nourishing, and delicious! It’s also the furthest thing from vegan, in most people’s minds. However, using cruelty-free ingredients to recreate and re-imagine Southern dishes is not only healthier, to me it’s a more complete expression of love <3
My vegan potato salad from Saturday’s dinner. AMAZING if I may say so myself!
That night I served: Sweet Potato Bisque with cornbread croutons, and crispy baby kale, Potato Salad + raw greens with dill vinaigrette and spicy pecans (which inspired today’s recipe!), Crispy Cauliflower and Waffles with stewed collards (just like my Nana makes them, though with a secret spice to replace the meat), and an apple crisp with ginger cherry sauce. It was a proud night for me! I expect that future dinners at my place (#littleharlemkitchen) will be Southern inspired too.
Okay! Back to these addictive almonds and their harissa goodness! I really love harissa, and have even used it in a recipe for the blog before. I most often use this spicy pepper sauce on legumes, and on grains. Sometimes even in hummus. However, after making the spicy pecans for my dinner last weekend with sriracha, I knew that my harissa would go very very well with the surplus of almonds I had in my kitchen cupboard.
This recipe is insanely easy to make. Stir together your harissa, maple syrup, and sea salt, toss in the almonds. Spread them on a baking sheet, and before you know it your whole house smells like heaven, and you’ve got a very healthy (and addictive) snack.
Harissa Roasted Almonds
Ingredients
- 3 tbsp Mina harissa I used this one
- 3 tbsp grade B maple syrup
- 1 tsp Maldon sea salt preferred or coarse sea salt
- 2 1/2 cups raw almonds
Instructions
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a medium mixing bowl, stir together the harissa and maple syrup.
- Add in the almonds, and stir well to coat.
- Spread the almonds over the baking sheet in an even layer.
- Sprinkle the sea salt over the nuts.
- Roast for 10 minutes. Then remove to stir nuts.
- Continue roasting another 10. Then remove from the oven to cool and harden.
Jenné @ Sweet Potato Soul / December 30, 2016 at 7:00 pm /
Nice! Good to hear. Mina Harissa has a spicy one that is quite HOT!!
Lee Kaplan / July 23, 2016 at 10:03 am /
We had Junk Food Day at work yesterday. One option was Healthy Veg Vegan Snacks. I made the Harissa Almonds because they were a huge hit the last time I brought them to work. My only issue then was that they stuck together. I solved that. Once the almonds are fully roasted, spread them on a clean cool-to-room temperature baking sheet. Shake to separate. Let cool completely. Be prepared for much adulation. And people fighting over the last few almonds!
Jenné @ Sweet Potato Soul / July 27, 2016 at 3:33 pm /
Nice!!! Thanks for sharing 🙂
Jenné @ Sweet Potato Soul / April 20, 2016 at 2:10 am /
Hi Reana! Thank you for your beautiful message. I’m so glad you cam across my blog too! I hope you’ll keep coming back. Have a lovely day!
Marina / January 24, 2016 at 5:23 pm /
Wow… Just came across the harissa almonds recipe. Looks amazing! What a creative way to use harissa. I have to try this with my jar of harissa. Thank you for the inspiration! Harissa rocks!
Jenné @ Sweet Potato Soul / January 25, 2016 at 6:35 pm /
Thank you Marina!! They’re so tasty. I love harissa. Enjoy!
Lee Kaplan / November 30, 2015 at 11:38 pm /
These Spicy Almonds really are quite addictive! I made them for DH, who, it turns out, doesn’t like spicy nuts (the Harissa is his, btw). More for me because, even though I don’t usually care for spicy food, I can’t get enough of these gems! They were enjoyed by his family at Thanksgiving, and my coworkers raved about them the next day. I have a potluck on Saturday. Guess what I’m bringing?!
Jenné @ Sweet Potato Soul / December 6, 2015 at 10:23 pm /
I’m so happy to hear you like them!!
Another thing I love about them is how easy they are to pack and give as gifts….as long as I don’t eat them before they make it into the gift box.
Happy holidays 🙂 xo
Janece / October 15, 2014 at 9:06 pm /
I’m desperate give these snacks a try! They look so savory and delicious 🙂
BYOL / October 15, 2014 at 6:39 pm /
These look fantastic and I really love your blog. First time I’ve commented!
Katie / October 14, 2014 at 1:48 am /
I have been looking for a good harissa recipe and this looks great!
Christina / October 13, 2014 at 2:37 pm /
These look delicious!! I really need healthy snacks that satisfy my sweet tooth. Sweet and spicy almonds just may work so I need to try this recipe. Thanks! BTW I’m relatively new to the vegetarian life and am really enjoying your blog.
Jenné @ Sweet Potato Soul / October 14, 2014 at 1:38 pm /
These are perfect for that sweet tooth!! Let me know how you like them 🙂
Welcome to the vegetarian world. I’m so happy you’re enjoying my blog! xoxo
Sheila Pelletier Sedler / October 13, 2014 at 10:51 am /
I have heard so much about Harissa. I can’t wait to try this recipe! Thanks!
Terri Jones Cole / October 11, 2014 at 2:59 pm /
Those almonds look delicious! I have never tried harissa, but I’ve been wanting to. Thanks for the chance to win some.
Jean Manduca / October 11, 2014 at 2:53 am /
Definitely a must try!! But I am afraid I might not want to share! Lol
Jenné @ Sweet Potato Soul / October 13, 2014 at 12:36 am /
Haha! You won’t want to share 😉
AnnaZed / October 11, 2014 at 2:38 am /
I have not had it at home; though I think it was an ingredient in some dishes that I used to like at the Cafe Mogador in New York (where I used to eat every single week!) http://www.cafemogador.com I think they put a dollop of it in the center of their hummus. In any case it sounds divine.
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margueritecore [at] gmail [dot] com
PS: I adore your site!
Jenné @ Sweet Potato Soul / October 13, 2014 at 12:37 am /
Mmm! I’ve heard of that restaurant. I want to go!! Thanks Marguerite 🙂
AnnaZed / October 14, 2014 at 1:02 am /
Oh Jenné you must; they have a carrot & ginger soup that is heaven. I doubt that they have tarn it from the menu. PS: I adore your site!
Jenné @ Sweet Potato Soul / October 14, 2014 at 1:37 pm /
Ohhh!! Must try 🙂
Thanks so much! xoxo
annalene / October 11, 2014 at 2:36 am /
Never tried Harissa before, but I’d definitely love to!
luvnM3napturally / October 11, 2014 at 1:20 am /
love the salty and the sweet! can’t wait to try it
Montina Portis / October 10, 2014 at 10:46 pm /
I hope I win! They look amazing! Great post!
Jenné @ Sweet Potato Soul / October 13, 2014 at 12:38 am /
Thanks Montina 🙂 xo
Brittany Koelmel / October 10, 2014 at 2:46 pm /
I have never tried it before but I would absolutely LOVE to make it the way you did on almonds!
Lisa / October 9, 2014 at 11:20 pm /
I have not tried it before but it sounds like something I’d like
Miss Foodie Fab / October 9, 2014 at 10:47 pm /
This looks good. I love your blog, keep it up!
Jenné @ Sweet Potato Soul / October 13, 2014 at 12:37 am /
Thank you so much!! xo
Elisabeth / October 9, 2014 at 9:48 pm /
Harissa is amazing! Ever since you posted that recipe for romaine wraps, I have been making the tahini and harissa dressing, which I use all the time. It’s good on salads, whole grains, roasted vegetables, and even soup.
Jenné @ Sweet Potato Soul / October 13, 2014 at 12:38 am /
So amazing!! I’m so happy you’ve been playing around with it too. Good stuff 🙂
Timeisha Winfield / October 9, 2014 at 5:23 pm /
These sound yumy!!!