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Tasty, low-calorie and easy to make
- 1 pound, raw almonds
- 1 tablespoon, chili powder
- 1 tablespoon, il Fustino olive oil
- 1 teaspoon, kosher salt
- 1 teaspoon, cumin powder
- 1/2 teaspoon, coriander
- 1/2 teaspoon, smoked paprika
- 1/4 teaspoon, cinnamon
- 1/4 teaspoon, ground black pepper
Combine all ingredients in a metal bowl and toss to combine.
Cover and refrigerate for up to 24 hours.
Heat oven to 350 degrees.
On a cookie sheet, lay down a bit of parchment paper or wax paper.
Spread almonds on cookie sheet spreading out to one layer.
Bake about 10 minutes or until almonds are toasted, stirring twice.
Cool before serving. Store in an airtight container for up to 5 days.