Roasted Almonds with Southwest Spices

Submitted by Miss Erin C.

"Posted in response to a request. From "the Low-carb Cookbook" by Fran McCullough."

 

• Ready In: 20mins
• Ingredients: 5
• Serves: 10

ingredients

• 3 tablespoons olive oil
• 2 1⁄2 cups almonds
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon chili powder
• salt

directions

1. In a large skillet, heat the oil over medium heat, add the nuts, and saute until they are golden, giving a stir from time to time.
2. When they're golden, remove them with a slotted spoon to a bowl, then toss with the cumin, chili powder and salt to taste.
3. Spread on a baking sheet to dry.
4. They will keep a couple of weeks in a sealed container.

Reviews

[UmmBinat]

Pretty good. I like the roasted taste. I used unrefined extra virgin olive oil which I don't recommend as it burns. I used sea salt. Made for January's Tag Game ~ Nueces ~ Nuts in the Spain & Portugal forum.

 

[evelynathens]

Good spiced nuts. I like a sweet element to spiced nuts and did add a tsp of sugar, as well.

 

[Jill77]

What a fun way to spice up almonds. I eat almonds all the time as my holistic doctor advises and this is a cool way to make them a little less bland. After roasting I let them sit on paper towels and then transferred to tupperware. Thanks Erin.