Warm Spiced Almonds
Make these spicy almonds for a tasty snack or a little bite before a meal. There's just the right amount of spice and heat here - toasted cumin, paprika, and cayenne -and very little oil. If you don't have yellow mustard powder, add an extra pinch of cayenne. They are best served warm.
6 ounces (about 1 cup) whole almonds
1 teaspoon olive oil or vegetable oil
3/4 teaspoon cumin seeds, toasted and ground
1/2 teaspoon paprika
1/2 teaspoon salt
2 pinch cayenne pepper
2 pinch yellow mustard powder
Preheat oven to 350 degrees.
In a small bowl toss the almonds with the oil, cumin, paprika, salt, and 2 pinches each of cayenne and mustard powder. For spicier nuts, add another pinch of cayenne. Roast them on a baking sheet until toasted and fragrant, 10 to 12 minutes.
Serve warm or cool and store in an airtight container.
These keep exceptionally well, so make them ahead of time. If they lose their crispness, put them in a 350 degree oven for about 5 minutes.
As prepared, each serving contains 170 calories, 15g total fat, 0mg cholesterol, 230mg sodium, 6g total carbohydrate and 6g protein.