Wednesday, October 5, 2011

Chili-Spiced Almonds

These are a nice snack to have around and they're not too bold, and won't set your mouth on fire.
3 cups whole almonds
1 1/2 T olive oil
21/2 t chili powder
1/2 t garlic powder
1 teaspoon cumin
1/4 t cayenne pepper
1/2 t sea salt

Mix the spices into the oil until well-blended. Toss almonds in the mixture until evenly coated.
Bake on ungreased light-colored baking pan. Sprinkle lightly with more sea salt (opt).
Bake at 325 for 15 minutes. Allow to cool before storing in air-tight container.

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