Coriander – Chili Almonds

posted in Appetizers, Side Dishes on by

These nuts have great strong flavors that benefit from sitting out to dry for at least 4 hours and up to overnight. But don’t wait too long: these spices will fall off after a day or two.

Also good on pinenuts, pistachios, almond , macadamias and filberts.

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Coriander - Chili Almonds
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Serves: 2 cups
 
Ingredients
  • 2 cup just toasted whole almonds
  • 2 teaspoons vegetable oil
  • 2 teaspoon coriander
  • 2 teaspoon ground cumin
  • 2 – 3 teaspoon chili powder
  • 1 ½- 2 teaspoons kosher salt
  • ¼- ½ teaspoon cayenne pepper (optional)
Instructions
  1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
  2. Place all the ingredients in a bowl, toss to combine.
  3. Transfer to the prepared sheet and arrange in a single layer.
  4. Place in the oven and cook for 5 minutes.
  5. Set aside to dry out for at least 4 hours.