Cumin-Roasted Almonds

From EatingWell: December 1997, The Essential EatingWell Cookbook (2004)

Spiced almonds make a simple irresistible nibble to accompany cocktails.

Cumin-Roasted Almonds Recipe

Makes: 2 cups

Active Time: 5 minutes

Total Time: 30 minutes

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

Preheat oven to 300°F.
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.

Nutrition

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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Recipe Categories

Style/Theme: Make ahead instructions; Quick (total 30 min. or less); Vegan; Vegetarian; Entertaining, casual; Entertaining, formal

Ease of Preparation: Easy

Type of Dish: Appetizer; Snack

Total Time: 30 minutes or less

Servings: 8 or more

Ethnic/Regional: American; Southwest

Preparation/ Technique: Bake; Roast

Health & Diet Considerations: Low calorie; Low carbohydrate; Low cholesterol; Low saturated fat; Heart healthy; Healthy weight; Gluten free

Meal/Course: Appetizers; Snack

Season: Spring; Summer; Fall; Winter

Publication: December 1997; The Essential EatingWell Cookbook (2004)

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