Le Food Snob

The holidays always seem like a good time to roast some nuts. (Or is it just me?)

When my dad my left my house to fly back home, he left me with a large package of raw almonds from Trader Joe’s. I like nuts of any kind and I especially like them when they’re roasted, salted or spiced in some way or another.

As my Sunday wore on and I started to notice a hunger pang in my stomach, with little in the house besides almonds, leftover pancake batter, cheese and whole wheat tortillas and no desire to run to the store, I searched for a roasted nut recipe I could try without having to exert much effort using ingredients already in my house. Here’s what I found:


  • 2 T. olive or avocado oil
  • 2 c. whole raw almonds
  • 2 tsp. ground cumin
  • 2 tsp. kosher salt
  • 1 tsp. cayenne or chipotle pepper


  1. Preheat oven to 275F and line a baking sheet with parchment paper.
  2. In a medium bowl, combine almonds and oil and toss to coat.
  3. Meanwhile, in another medium bowl, combine cumin, salt, and cayenne. Stir to combine.
  4. Add almonds to spice mixture and toss thoroughly to coat.
  5. Spread almonds in a single layer on prepared baking sheet. Bake for 10 minutes, and then increase oven temperature to 350F. Roast for 5 to 10 minutes or until almonds begin to brown and become fragrant.
  6. Let cool completely. Store in an airtight container.

Recipe rating: 


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