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
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.