Roasted Almonds with Southwest Spices

READY IN: 20mins
Recipe by Miss Erin C.

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

Top Review by 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.

Ingredients Nutrition

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.

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