Three Game Changing Snacks // The Kitchy Kitchen @bluediamond

I’m big on combining salty, crunchy, spicy and sweet – because who isn’t into that? And these three recipes are all of those things at once. I’m using Blue Diamond Wasabi Almonds, Toasted Coconut Almonds, and Smokehouse Almonds to create these game changing snacks – so you know there’s going to be a TON of fantastic flavor going on.

For more Game-Changing snacks make sure to check out


Crunchy Spicy Party Mix

Crunchy Wasabi Soy Sauce Party Mix // The Kitchy Kitchen @bluediamond

Crunchy Wasabi Soy Sauce Party Mix // The Kitchy Kitchen @bluediamond

First up is this delicious spicy party mix combining Wasabi Almonds with crunchy ingredients, like toasted coconut, this party mix is so addicting. I just set bowls of it around the living room when people are watching the game and it’s gone before you know it.


Makes 6 cups

1 cup roasted peas

1 cup Blue Diamond Wasabi and Soy Sauce Almonds

2 cups crispy rice cereal squares

2 cups sesame rice crackers, broken

1/2 cup toasted shredded coconut (sweetened)

2 tablespoons unsalted butter

2 tablespoons light-brown sugar

1 tablespoon soy sauce

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt

1/4 teaspoon cayenne pepper


Preheat oven to 250F with rack in center. On a lined sheet pan, combine the Wasabi and Soy Sauce Almonds, rice cereal squares, rice crackers, roasted peas, and toasted coconut.

In a small saucepan, melt butter over medium heat. Add brown sugar, soy sauce, and spices; heat until sugar has melted. Pour over almond mixture.  Toss well to coat evenly.

Bake 30 minutes (longer if you like it extra toasty). Remove from oven and pour into bowls.  I like to serve it warm, but not hot.


Hedgehog Slice

Toasted Coconut Hedgehog Bars // The Kitchy Kitchen @bluediamond

Toasted Coconut Hedgehog Bars // The Kitchy Kitchen @bluediamond

One of my favorite Aussie ideas, this is a super simple dessert made up of crumbled shortbread cookies, nuts, coconut and whatever additions you like, covered in chocolate, and served like a little bar.  There’s no actual cooking, and is so easy to play with and adapt to whatever mood you’re in.  I’m mixing mine up a little by using white chocolate and toasted coconut almonds.


Makes 12 bars

8 oz unsalted butter

1/2 cup sugar

1/2 cup brown sugar

2 eggs, beaten

1 1/2 cups shortbread cookies, broken into pieces

1 cup chopped Blue Diamond Toasted Coconut Almonds

1 cup marshmallows

1 1/2 cups melted white chocolate

1/4 cup flour

1/2 cup toasted coconut


In a medium pot over medium-low heat, melt together the butter and sugars until the sugar is dissolved (about 3-4 minutes). Take off heat, and temper the eggs by whisking in a little of the hot sugar mixture, and then whisking the egg mixture back into the main pot. Whisk in the white chocolate and flour. Take off heat and in a large bowl, pour over the shortbread, almonds, and marshmallows, stirring to combine.  Pour into a lined 9 x 7 glass dish and top with toasted coconut.  Pop in fridge. Once the bars have cooled and hardened, about 2 hours, slice and serve straight from the fridge.


Savory Smokehouse Caramel Corn

Bacon Smokehouse Almond Caramel Corn // The Kitchy Kitchen @bluediamond

Bacon Smokehouse Almond Caramel Corn // The Kitchy Kitchen @bluediamond

I’m sorry, I know bacon is a little played out, but it’s just SO GOOD I can’t help myself. I love it with caramel-ly things, and with these smokehouse almonds? STOP IT. You can serve this caramel corn as a snack in small bowls, or you can pack it up and give it to guests as favors. Either way, make sure to save some (or make a batch) for yourself!


Makes 8 cups

2 quarts plain popped popcorn

1 cup Blue Diamond Smokehouse Almonds

1 cup diced cooked bacon

1 cup brown sugar

1/4 cup light corn syrup

1/4 teaspoon kosher salt

4 oz (one stick) unsalted butter

1/4 teaspoon baking soda


Spread popcorn, almonds, and bacon into a 9 x 13 inch greased baking pan (I also lined mine with wax paper).

Preheat the oven to 250F. Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, cook for 5 minutes.

Remove from the heat, and stir in the baking soda. Careful! The mixture will foam up. Immediately pour over the popcorn in the pans, and stir to coat. It’s ok if it’s not fully coated at this point.

Bake for 1 hour, removing the pan, and giving it each a good stir every 15 minutes. Lift the corn out by the wax paper and separate the pieces. Allow to cool completely, then store in airtight containers or serve in bowls.