Photo: Spiced Almonds Recipe
Ingredients
- 2 cups whole unsalted almonds
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1/4 teaspoon hot pepper sauce
Directions
Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 19 reviews
By tjsharp
Morgan Hill, CA
on December 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Not too oily, not too salty, just enough spice, easy to do, goes great with all beverages, what's not to love. I tried another recipe that was too salty and directions weren't clear, not as healthy, used butter instead of olive oil and it burned while cooking. I have made this one twice now. Once for a bridal shower and once for Christmas to offset all the sweet stuff we nibble on. Love it.
By jfinnert
on March 01, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious and nicely spicy. 4 stars only to leave room for "awesome" snacks, but this is an excellent, tasty, and portable protein snack. Obviously, if you want spicier, just add more of the hot sauce. I tried it with Emeril's cayenne-based Red Pepper sauce. Alas, the almonds I used lacked a satisfying crunch, but after cooking in the skillet I roasted them in the broiler on Lo until they started to crackle, turned them and roasted two minutes more, and then let them cool. This really brought out the aroma, and it made my almonds crunchier. Start with the best almonds to get the best result, though. Which brand is freshest?
By boyntonsebastian
Scandia, MN
on November 08, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this recipe. It's really addicting. The only thing I changed was the hot sauce. Instead of using hot sauce I put about 1/2 tsp. of paprika. I think it gives the almonds a more rounded taste.
Read all 19 reviews