Cumin-Roasted Almonds

Cumin-Roasted Almonds

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From: EatingWell Magazine, December 1997

Spiced almonds make a simple irresistible nibble to accompany cocktails.

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 2 cups whole blanched almonds
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground pepper

Preparation

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  • Ready In

  1. Preheat oven to 300°F.
  2. Place almonds in a baking pan; toss with oil, cumin, salt and pepper. Bake until lightly toasted, about 25 minutes. Let cool on a wire rack.
  • Make Ahead Tip: The almonds will keep in an airtight container for up to 3 days.
  • Variation: Use curry powder and cayenne pepper in place of cumin and black pepper.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 58 calories; 5 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 2 g protein; 3 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 24 mg calcium; 0 mg iron; 37 mg sodium; 54 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

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