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.
Directions See How It's Made
- 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.