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
- Preheat oven to 275F and line a baking sheet with parchment paper.
- In a medium bowl, combine almonds and oil and toss to coat.
- Meanwhile, in another medium bowl, combine cumin, salt, and cayenne. Stir to combine.
- Add almonds to spice mixture and toss thoroughly to coat.
- 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.
- Let cool completely. Store in an airtight container.