Indian Almonds with Coconut

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
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
  • 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
  1. Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
  2. 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.
  3. Place in the oven and cook until lightly colored, about 45 minutes.
  4. Add the salt and lime zest and set aside to cool.