Spicy Roasted Almonds

toasted almonds

We had this bag of whole almonds sitting in the cupboard. They were okay, but they'd gone a bit stale, and I wasn't sure how to doctor them into edibility. I'd never toasted a nut in my life, if you don't count that incident with Kenneth while playing Boys Catch the Girls at recess in grade four, but I was pretty sure I wouldn't make a mess of it if I tried. I checked the internet for ideas, decided that I didn't really like the internet's ideas, and created my own fairly basic recipe for toasted almonds.

And now? I have eaten far too many almonds. I have spices jammed underneath my fingernails, my fingers are orange, and I've got streaks on my pants from where I absentmindedly rubbed my hands on them. These almonds are GOOD. I think I'll use them to ween myself off my diet of tortilla chips.

Spicy Roasted Almonds

1 cup whole almonds
1 tablespoon extra virgin olive oil
1½ teaspoons chili powder
¼ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon paprika, smoked if available
¼ teaspoon salt
¼ teaspoon black pepper (optional)

Pre-heat the oven to 350°F.
Mix the olive oil and spices together in a bowl. It helps to mash them together with a spoon, as the ingredients remain relatively dry and tend to clump.
Add the almonds.
Mix all of the ingredients together until the nuts are evenly coated with the oil and spice mixture.
Spread the almonds out in a single layer on a cookie sheet or other appropriately-sized pan and put them in the oven.
Bake them for ten minutes, taking care to stir them twice during that time.
Allow the nuts to cool completely before serving.

I haven't tried it yet, but I suspect that using butter in place of the olive oil would be mighty tasty, and throwing in a tablespoon of liquid honey probably wouldn't hurt, either. If you try either of those things and they work, drop in and let me know.