Roasted Almonds with Southwest Spices |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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From the Low-carb Cookbook by Fran McCullough. Ingredients:
3 tablespoons olive oil |
2 1/2 cups almonds |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
salt |
Directions:
1. 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.
2. When they're golden, remove them with a slotted spoon to a bowl, then toss with the cumin, chili powder and salt to taste.
3. Spread on a baking sheet to dry.
4. They will keep a couple of weeks in a sealed container.
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