The babysitter arrives, we choose a late movie and then begin the night at one of our favorite East Indian restaurants in Waltham, MA. The meals are exotic, the spices aromatic, and the rice pudding – suffused with rose water and cardamon—are sprinkled with a version of these spicy almonds. It’s a heady and rich combination that stays with me even after the babysitter goes home.
Indian Almonds with Coconut
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 2 cups
Ingredients
- 2 cups whole almonds
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 1 teaspoon kosher salt
- lime zest
Instructions
- Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
- Place the almonds, curry powder, chili powder, ginger and cardamom in a bowl and toss to combine. Transfer to the prepared sheet and arrange in a single layer.
- Place in the oven and cook until lightly colored, about 45 minutes.
- Add the salt and lime zest and set aside to cool.