The great strong flavors in these nuts benefit from sitting out to dry for a few hours and up to overnight. But don’t wait too long: The spices will fall off after a day or so.
The preparation also works well with pine nuts, pistachios, macadamias, and hazelnuts.
Makes 2 cups.
2 cups lightly toasted whole almonds, blanched or skin on
2 teaspoons vegetable oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 to 3 teaspoons chili powder, to taste
1½ to 2 teaspoons kosher salt, to taste
¼ to ½ teaspoon cayenne pepper (optional), to taste
1.Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
2. Place all the ingredients in a medium-size bowl and toss to combine.
3. Transfer the nuts to the prepared sheet and arrange in a single layer. Place in the oven and cook for 5 minutes.
4. Remove from the oven and set aside to dry for at least 4 hours before serving.
Not just for snacking: Add these to green or chicken salads, or to an Indian rice dish such as biryani.
From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)