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3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1 teaspoon kosher salt
2 tablespoons vegetable oil
Dash of hot sauce
1 tablespoon honey
1 1/2 cups whole almonds (with skins)
Instructions
3/4 teaspoon ground ginger
1 teaspoon kosher salt
2 tablespoons vegetable oil
Dash of hot sauce
1 tablespoon honey
1 1/2 cups whole almonds (with skins)
1. Preheat the oven to 300F. Line a jell-roll pan with parchment.
2. In a large bowl combine cumin, ginger, salt, oil, hot sauce and honey. Add almonds and mix to coat. Spread in a single layer in pan. Bake 20 minutes, stirring once, or until lightly glazed. Cool in pan on wire rack. Store in airtight contained. Yield: 1 1/2 cups.
Recipe by Jean Kressy, "Relish a Little Bite," Nov. 2006.
2. In a large bowl combine cumin, ginger, salt, oil, hot sauce and honey. Add almonds and mix to coat. Spread in a single layer in pan. Bake 20 minutes, stirring once, or until lightly glazed. Cool in pan on wire rack. Store in airtight contained. Yield: 1 1/2 cups.
Recipe by Jean Kressy, "Relish a Little Bite," Nov. 2006.
