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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. LLC

The Avenue

2615 Medical Center Pkwy
Ste 2070
Murfreesboro, TN 37129

615-895-0007


Store Hours

Mon - Thur 
10 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm



Holiday Hours

Starts Nov 29th

Mon - Sat
10am - 9pm

Sun
11am - 7pm

Thanks Giving Eve
Close at 6pm

Christmas Eve
Close at 6pm