Make these spicy almonds for a tasty snack or a little bite before a meal. There’s just the right amount of spice and heat here–toasted cumin, paprika, and cayenne–and very little oil. If you don’t have yellow mustard powder, add an extra pinch of cayenne. They are best served warm.
Makes 1 cup
6 ounces whole almonds, about 1 cup
1 teaspoon olive oil or vegetable oil
3/4 teaspoon cumin seeds, toasted and ground
1/2 teaspoon paprika
1/2 teaspoon salt
Cayenne pepper and yellow mustard powder
Preheat the oven to 350 degrees F.
In a small bowl toss the almonds with the oil, cumin, paprika, salt and 2 pinches each of cayenne and mustard powder. For spicer nuts, add another pinch of cayenne. Roast them on a baking sheet until toasted and fragrant, 1- to 12 minutes. Serve warm or cool and store in an airtight container.
Tip: These keep exceptionally well so make them ahead of time. If they lose crispness, put them in a 350 degree oven for about 5 minutes.
Recipe from Everyday Greens by Annie Somerville