2 C. whole blanched almonds
2 tsp. extra-virgin olive oil
2 tsp. ground cumin
1/2 tsp. salt, or to taste
1/4 tsp. freshly ground pepper

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. The almonds will keep in an airtight container for up to 3 days.

Yield: 2 C.
Serving Size: 1 T.

Calories: 58
Fat: 5g
Fiber: 1g