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Photo by: Joseph De Leo
Just a little hot, these are great with drinks. They’ll keep a couple of weeks in a tightly sealed container.
Yield: Makes 2½ cups, 10 Servings
INGREDIENTS
- 3 tablespoons olive oil
- 2½ cups almonds
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt to taste
Directions
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
NUTRITIONAL INFORMATION
Nutritional information is provided by the author.
Per Serving: Protein: 6.7g Fat: 21.7g Carbohydrate: 3.2g
FROM THE KITCHEN OF...
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