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Ingredients

  • 1 pound, raw almonds
  • 1 tablespoon, chili powder
  • 1 tablespoon Epicurean Arbequina Extra Virgin Olive Oil
  • 1/2 teaspoon, Epicurean Himalayan Sea Salt 
  • 1 teaspoon, cumin powder
  • 1/2 teaspoon, coriander
  • 1/2 teaspoon, smoked paprika
  • 1/4 teaspoon, cinnamon
  • 1/4 teaspoon, ground black pepper

Method

  1. Combine all ingredients in a metal bowl and toss to combine.
  2. Cover and refrigerate for up to 24 hours.
  3. Heat oven to 350 degrees.
  4. On a cookie sheet, lay down a bit of parchment paper or wax paper.
  5. Spread almonds on cookie sheet spreading out to one layer.
  6. Bake about 10 minutes or until almonds are toasted, stirring twice.
  7. Cool before serving. Store in an airtight container for up to 5 days.
Serves: 12







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm