"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Almonds with Cayenne and Cumin Recipe

4.5 stars - based on 2 votes
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This recipe for Roasted Almonds with Cayenne and Cumin, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb & Rich Ketcham
Added: Tuesday, January 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 C blanched whole almonds
1 t cayenne powder
1 t paprika
2 t cumin
4 T melted butter
4 T olive oil
2 T sea salt

Directions:
Directions:
Preheat the oven to 300F. Mix all the ingredients except the almonds. Combine well. Toss the almonds with mixture. Place on a single layer on a baking sheet. Roast until the almonds are golden brown about 15 to 20 minutes. Cool before serving.

Number Of Servings:
Number Of Servings:
4 cups
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I don't take the time to blanch the almonds and just leave the skins on. They still taste great. The combination of cayenne and paprika can make this a spicy treat. We first tasted something like these while drinking champagne at Gloria Ferrer's winery in California. Delicious together!

 

 

 

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