Recipe: Super Bowl-Ready Spiced Almonds from Hinoki & the Bird


We’re two weeks away from kickoff for Super Bowl XLVII, and already we’re feeling snacky. To prepare, we’ll be sharing a few game time recipes leading up to the big Niners-Ravens showdown. (Go Kaepernick!) In our starting line-up we have the spiced almonds currently in play at Hinoki & the Bird, the brand new restaurant from David Myers and Top Chef Seattle’s Kuniko Yagi. Garam masala and a pinch of cayenne put these protein-packed, sweet-and-salty nuts a league apart from that Planter’s can. They’re also simple enough to make that you could go ahead and fry a test batch now—yeah, that’s the ticket—and then whip up a double batch in time for the coin flip on February 3. Touchdown, you. 

Spice Scented Nuts
Serves 2
1 cup almonds (or nuts of your choice)
3 cups simple syrup
1 tablespoon garam masala
A pinch of cayenne pepper
A pinch of smoked paprika
2 teaspoon kosher salt
3 cups grape seed oil
Coarse sea salt, to taste
Bring the simple syrup to a boil. Meanwhile, mix the garam masala, cayenne pepper, smoked paprika and kosher salt together in a bowl. Add nuts to boiling simple syrup and blanch for about five minutes. Remove nuts using a slotted spoon and place into a colander or mesh cooling rack to drain. In a heavy pot, bring the oil to 350 degrees, then add nuts and fry for about 10 minutes. Immediately transfer nuts into the bowl with spice mix and toss. Add coarse sea salt to taste and serve.