Prep 5 mins
Cook 15 mins
Posted in response to a request. From "the Low-carb Cookbook" by Fran McCullough.
- 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.
- 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.
- They will keep a couple of weeks in a sealed container.
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.
Good spiced nuts. I like a sweet element to spiced nuts and did add a tsp of sugar, as well.
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.