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.
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
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.
Ease of Preparation: Easy
Preparation Time: 5-10 min
Cook Time: 10-12 min
Servings: makes 1 cup
Recipe By: Annie Somerville
From: Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant
Used with permission of Scribner