Heat oven to 350° and line a baking sheet with parchment paper or a non stick baking mat.
In a medium bowl combine chili powder, paprika, garlic powder, onion powder, cayenne, sea salt and sukrin gold. Mix well then stir in the olive oil, worcestershire and liquid hickory smoke. Using a rubber spatula, mix the almonds in until they are fully coated. Scrape onto the baking sheet and spread out evenly.
Bake for about 15 minutes, flipping halfway, until the almonds have turned dark in colour, but not burnt. Remove from the oven and allow to cool at room temperature. It will take the almonds at least 4 hours to dry out enough to be packaged.
Make sure to buy almonds that have not already been roasted! Look for natural almonds.
You want to make sure the almonds are roasted until they are nice and dark, otherwise they won't be ultra crunchy. That is the goal, right? Just be careful not to let them burn.
It will take the almonds at least 4 hours to dry out enough to be packaged. They will be soft and sticky at first, but after 4-5 hours will be perfectly toasty and delicious!
Store in an airtight container. These beauties will last 2-3 weeks at room temperature.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.Deduct the fibre (4.7g per serving) and sugar alcohols (3.5g per serving) to get 4.25g net carbs per serving.