| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 8 servings (serving size 1/4 cup) |
Ingredients
- 2 cups whole unsalted almonds
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1/4 teaspoon hot pepper sauce
Instructions
- Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
- In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.
Nutrition Facts
| Calories | 225 calorie |
| Total Fat | 19 grams |
| Saturated Fat | 1.5 grams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 4 grams |
| Protein | 7 grams |
Reviews
Yeah this is a winner. My grandfather from Pakistan room a bite and shed a tear because it reminded him of the flavors of when he was a young lad. Will be recreating this expeditiously.
Very delicious
Great recipe
So addicting and good. The cumin is what makes it! Will definitely make again.
Perfect spiced almonds! I had a lot of leftover almonds and wasnt in the mood for anything sweet. My family likes things with a little more heat so I added a bit more cayenne.
Can I substitute something i do not have garlic powder? Maybe onion powder?
Made these for Super Bowl Party munchie. DELICIOUS and good for you at the same time! Hard to find that combo in a snack food! I also made the Maple Glazed Walnuts. Both are excellent munchie/snack foods for a crowd.
I substituted 1/2 teaspoon smoked paprika for the Tabasco, and increased the salt a little bit. The smokiness combined with the other recommended spices was “just right” for me. You can add more cayenne to increase the heat if you like really spicy!
Not too oily, not too salty, just enough spice, easy to do, goes great with all beverages, what’s not to love. I tried another recipe that was too salty and directions weren’t clear, not as healthy, used butter instead of olive oil and it burned while cooking. I have made this one twice now. Once for a bridal shower and once for Christmas to offset all the sweet stuff we nibble on. Love it.
Delicious and nicely spicy. 4 stars only to leave room for “awesome” snacks, but this is an excellent, tasty, and portable protein snack. Obviously, if you want spicier, just add more of the hot sauce. I tried it with Emeril’s cayenne-based Red Pepper sauce. Alas, the almonds I used lacked a satisfying crunch, but after cooking in the skillet I roasted them in the broiler on Lo until they started to crackle, turned them and roasted two minutes more, and then let them cool. This really brought out the aroma, and it made my almonds crunchier. Start with the best almonds to get the best result, though. Which brand is freshest?