Roasted Almonds with Southwest Spices
Just a little hot, these are great with drinks. They’ll keep a couple of weeks in a tightly sealed container.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Recipe Coursehors d'oeuvre, snack
Dietary Considerationegg-free, gluten-free, low carb
Five Ingredients or LessYes
Taste and Texturecrunchy, hot & spicy, nutty, savory
- 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