![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2006\/08\/Cumin-Roasted-Almonds-681x1024.jpg\"){kind=spacer}
2 C. whole blanched almonds\n2 tsp. extra-virgin olive oil
\n2 tsp. ground cumin
\n1\/2 tsp. salt, or to taste
\n1\/4 tsp. freshly ground pepper<\/p>\n
2 C. whole blanched almonds
\n2 tsp. extra-virgin olive oil
\n2 tsp. ground cumin
\n1\/2 tsp. salt, or to taste
\n1\/4 tsp. freshly ground pepper<\/p>\n
Preheat oven to 300\u00b0F. 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.<\/p>\n
Yield: 2 C.
\nServing Size: 1 T.<\/p>\n
Calories: 58
\nFat: 5g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0F. 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…<\/p>\n