We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 8 servings (serving size 1/4 cup)
-
- Nutritional Analysis
- Per Serving
- Calories
- 225 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 1.5 grams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 8 servings (serving size 1/4 cup)
-
- Nutritional Analysis
- Per Serving
- Calories
- 225 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 1.5 grams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
Ingredients
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.
