Warm Spiced Almonds | Greens Restaurant
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