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sauteeing Southwestern
 Roasted Almonds with Southwest Spices Recipe-4736

Photo by: Joseph De Leo
Comments: 0


Just a little hot, these are great with drinks. They’ll keep a couple of weeks in a tightly sealed container.

Yield: Makes 2½ cups, 10 Servings


  • 3 tablespoons olive oil
  • 2½ cups almonds
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt to taste


In a large skillet, heat the oil over medium heat, add the nuts, and sauté until they’re golden, giving a stir from time to time.

When they’re golden, remove them with a slotted spoon to a bowl, then toss with the cumin, chili powder, and salt to taste. Spread on a baking sheet to dry.

© 1997 Frances McCullough

Nutritional Information

Nutritional information is provided by the author.

Per Serving: Protein: 6.7g Fat: 21.7g Carbohydrate: 3.2g


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