We had these when we visited the Robert Sinsky Vineyards in Napa. I especially like these because they aren't very salty. Be sure to get them toasted, but watch so that they don't burn. They will continue to cook after you take them out of the oven.
• 2 cups whole almonds
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon each ground turmeric, cinnamon and cumin
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper
1. Preheat the oven to 375 degrees F.
2. In a medium bowl, toss together the almonds and olive oil. Sprinkle the spices and salt over and toss well to coat nuts evenly.
3. Spread nuts in 1 layer on a sheet pan and roast for 10 to 12 minutes until the almonds start to split. Stir 3 times during roasting to promote even toasting.
4. Serve the nuts warm or at room temperature. Store in an airtight container for up to 2 weeks.
From website: http://www.robertsinskey.com/Kitchen/Recipes/671/Warm-Spiced-Almonds
No comments:
Post a Comment