| 1 tablespoon chili powder |
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½ teaspoon ground coriander |
| 1 tablespoon extra-virgin olive oil |
¼ teaspoon ground cinnamon |
| ½ teaspoon kosher salt |
¼ teaspoon freshly ground black pepper |
| ½ teaspoon ground cumin |
2 cups whole almonds |
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Preheat oven to 350 degrees. In a medium bowl combine chili powder, olive oil, kosher salt, cumin, coriander, cinnamon and pepper; add almonds and toss to coat. Transfer mixture to a 13 x 9 x 2-inch baking pan.
Bake about 10 minutes or until almonds are toasted, stirring twice. Cool almonds completely before serving. Store in an airtight container for up to five days.
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This recipe is from The Sonoma Diet Cookbook. |
