Cumin-Roasted Almonds

By Jeanette Terry

Ingredients
  • 2 cups whole blanched almonds

  • 2 teaspoons extra-virgin olive oil

  • 2 teaspoons ground cumin

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground pepper

Directions
  1. Preheat oven to 300°F.

  2. Place almonds in a baking pan; toss with oil, cumin, salt and pepper. Bake until lightly toasted, about 25 minutes. Let cool on a wire rack.

  3. Variation: Use curry powder and cayenne pepper in place of cumin and black pepper.

  4. • Make Ahead Tip: Store in an airtight container for up to 3 days.


Nutritional Facts

Servings
1
Makes 2 cups
Serving size 1 tablespoon
• Calories 58
• Fat 5 g
• Carbohydrates 2 g
• Protein 2 g
• Fiber 1 g
• Sodium 37 mg
• Potassium 54 mg
Exchanges
1 fat

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