Great easy hors d'oeuvre with cocktails. Most spiced nuts recipes have you mix the spices with a fair amount of oil--yummy, but fattening! This recipe has you toast the spices separately and spray the nuts with oil, then mix it together for a lighter version.Theoretically they keep for a while, but we usually finish them off way before that.
Servings: 8
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Chili Powder
1/2 Teaspoon Curry Powder
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Ground Cayenne Pepper
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon
1 Tablespoon Kosher Salt
2 Cups Blanched Almonds
Garlic Olive Oil
- Preheat oven to 325°.
- Mix spices in bowl. Heat a nonstick skillet over low heat. Add the spice mixture and stir well. Toast 3-4 minutes to bring out flavors.
- Spread nuts in a single layer on a baking sheet. Spray with 1-2 sprays of garlic olive oil.
- Shake spice mixture over nuts using a sieve or sifter.
- Toss nuts to distribute.
- Bake 20 minutes shaking the pan once or twice.
- Remove baking sheet from oven. Using rubber spatula, toss nuts with any spice/oil mixture accumulated in the bottom of pan.
- Let rest for 2 hours in cool place.
- Store in an airtight container.
Per Serving: 214 Calories; 19g Fat (74.7% calories from fat); 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 839mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.
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