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from an upcoming book by Chronicle Books
Spicy Almonds

I like to make a couple of batches of these spicy toasted almonds to have on hand around the holidays. They're great for big parties or for when friends drop in for a drink.

Yield: 2 cups


  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons olive oil
  • 2 cups shelled whole almonds
  • 1 Tablespoon kosher salt

Preheat the oven to 325 degrees.

Mix the cumin, chili powder, garlic salt, cayenne pepper, ginger and cinnamon together in a small bowl. Set aside.

Heat the oil in a nonstick skillet over medium heat. Add the spice mixture and lower the heat. Simmer the spices, stirring occasionally, for about 3 minutes.

Place the nuts in a large mixing bowl, add the spice mixture and toss together. Spread the nuts on a baking sheet and bake until the nuts begin to brown, about 15 minutes. Shake the pan once or twice during baking.

Remove the baking sheet from the oven. Toss the nuts with any accumulated spices and oil, then sprinkle with the salt. Let rest for an hour in a cool place. The nuts can be stored in airtight containers for up to a week before serving.

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