- TM 6
- TM 5
- TM 31
Ingredients
Not Quite Ruth Pretty's Chilli Almonds
- 1 1/2 level teaspoons sea salt flakes
- 1 1/2 level teaspoons cumin seed, ground
- 1 level teaspoons chilli flake, dried, hot
- 1 chilli, fresh, cut into 3 or 4 pieces
- 125 grams sugar
- 45 grams peanut oil
- 360 grams blanched almonds
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 190 degrees celsius
- Grease a low sided baking tray with baking spray or oil
- Add fresh chilli into the mixing bowl and chop, 3 seconds, speed 5. Without putting your face too close, check to make sure the pieces are not too big. Chop further if needed.
- Add salt, cumin, chilli flakes, sugar and peanut oil into the mixing bowl.
- Mix for 5 min/100/Speed 1
- Add almonds. Mix for 15 minutes/100/
"Gentle stir setting" - Distribute evenly between 2 prepared tins, then bake for 15 - 20 minutes until golden brown. Keep an eye on them!
- Remove from oven
- Depending on your tin, you might find the almonds begin to stick. In that instance, working quickly (ideally with plastic gloves - so you don't get chilli on your hands) separate the nuts and put onto a cooling rack.
- Once hardened, transfer into sealed containers
Not Quite Ruth Pretty's Chilli Almonds
Tip
These are based on the highly addictive Chilli-spiced Almonds with cumin that feature in Ruth Pretty Enertains recipe book. In Ruth's recipe you roast the nuts in a frypan and toss them through the seasoned salt and chilli mixture at the end. This gives a fresher, more vibrant flavour. It is easy to burn them hence cooking them in the oven instead. If you did decide to cook them in the frypan then just cook the peanut oil, almonds and 125grms sugar until its melted and quite dark. Toss the boiling almonds into a metal bowl with sea salt flakes, ground cumin. chilli flakes and another 10g of sugar. Huge thanks to Ruth, who is very generous with sharing her recipes.
Above photo shows non blanched almonds. They are also delicious but not quite as good as blanched. Either way, dont expect there to be any left if you make them!!
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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