I love almonds. The love affair started when I was a little kid, when my mum would pack us little nut bags for school excursions. Nowadays, I have a stash of almonds at my desk, where I chomp on them while on mute during conference calls. Today I introduce you to the adult version of almonds—Cayennne Spiced Almonds. Just as healthy as regular (read: boring, bland) almonds, these almonds pack a big flavor punch. Tempted? I introduced these spiced almonds at my last dinner party, and they were gone by the time I turned around. I didn’t realise that six people could eat almonds so quickly. They also store very well if they dont get eaten.
Cayenne Spiced Almonds 3 Comments
Jul 14, 2008
Ingredients
| 1 ½ | teaspoons cayenne pepper |
| 1 | teaspoon ground cumin |
| ½ | teaspoon smoked paprika |
| ½ | teaspoon super fine sugar |
| 2 | teaspoons sea salt |
| 2 | tablespoons olive oil |
| 1 ⅔ | cups blanched almonds |
Yields
1 ⅔ cups
Prep Time
5 minutes
Cook Time
10 minutes
Directions
Combine the cayenne, cumin, paprika, sugar and sea salt in a large bowl and set aside. Put the oil in a saucepan over medium heat and stir for ten munutes, or until golden. Remove with a slotted spoon, add to the spice mixture and toss to combine. Cool to room temperature, tossing occasionally and serve.
Credit
The Spice Bible
3 Comments
“This snack is good on it's ownsn in an asian salad, Here's one great recipe for an asian salad from wailana.com!
1/2 lb. uncooked fettuccini or any flat noodles
1/2 cup green onion, finely sliced
1/4 cup brown rice vinegar
1/4 cup apple cider vinegar
3 Tbsp. toasted sesame oil
2 Tbsp. raw sugar or granulated fructose
3/4 tsp. salt
1/8 tsp. black pepper
2 cups green cabbage, shredded
1 cup tomato, cubed
Carrot slivers (optional)
1. Cook the noodles according to the package directions. Rinse in cold running water and set aside to drain well.
2. In a small bowl combine the green onion, vinegars, oil, sugar, salt, and pepper.
3. In a large bowl mix the vegetables together. Add the noodles and the vinegar mixture and toss well to combine. Serve immediately or chill until ready to serve.
”
—lillian, over 3 years ago
“I think you left a bit of the recipe out.”
—Alan, over 3 years ago
“It looks like peanuts.”
—flashing lights, about 1 year ago