Cumin-Roasted Almonds

December 1997, The Essential EatingWell Cookbook (2004)

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Spiced almonds make a simple irresistible nibble to accompany cocktails.

Cumin-Roasted Almonds

Makes: 2 cups

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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


  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. Variation: Use curry powder and cayenne pepper in place of cumin and black pepper.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 3 days.


Per tablespoon: 58 calories; 5 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 37 mg sodium; 54 mg potassium.

Exchanges: 1 fat

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