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Toasted Spice Rub Almonds (Michael Chiarello) Recipe

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Toasted Spice Rub Almonds (Michael Chiarello)
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Ingredients
4
Count
Nutrition
965
Calories
Total time
42
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Blanch the almonds in boiling water, until the skins peel off.
  3. Melt the butter in a large ovenproof skillet over moderate heat and cook until it turns light brown and smells nutty. Add the almonds and salt and cook, stirring occasionally, over moderate heat until the almonds begin to color, about 5 minutes, coat and toss in the spice mix thoroughly. Transfer the skillet to the oven and bake until the almonds are medium-brown, about 15 minutes.
  4. Remove from the oven, taste for flavor, add more spice mix or salt, if necessary. Return to the oven for another 5 minutes. Transfer the nuts to a sheet pan; they will crisp as they cool. Store the cooled almonds in an airtight container at room temperature.
  5. Notes: Chop these nuts and add them to a turkey stuffing or a rice pilaf.
  6. Toasted Spice Rub:
  7. 1/4 cup fennel seeds
  8. 1 tablespoon coriander seeds
  9. 1 tablespoon black peppercorns
  10. 1 1/2 teaspoons red pepper flakes
  11. 1/4 cup (1-ounce) pure California chili powder
  12. 2 tablespoons kosher salt
  13. 2 tablespoons ground cinnamon
  14. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
  15. Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
  16. Taste your chili powder and, if too spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 965.39 Kcal (4042 kJ)
Calories from fat 791.37 Kcal
% Daily Value*
Total Fat 87.93g 135%
Cholesterol 20.35mg 7%
Sodium 1580.5mg 66%
Potassium 1008.3mg 21%
Total Carbs 30.07g 10%
Sugars 7.56g 30%
Dietary Fiber 15.58g 62%
Protein 31.98g 64%
Vitamin C 0.8mg 1%
Vitamin A 0.1mg 3%
Iron 5.3mg 29%
Calcium 375mg 37%
Amount Per 100 g
Calories 580.05 Kcal (2429 kJ)
Calories from fat 475.49 Kcal
% Daily Value*
Total Fat 52.83g 135%
Cholesterol 12.23mg 7%
Sodium 949.63mg 66%
Potassium 605.83mg 21%
Total Carbs 18.07g 10%
Sugars 4.54g 30%
Dietary Fiber 9.36g 62%
Protein 19.22g 64%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 3%
Iron 3.2mg 29%
Calcium 225.3mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.8
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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