Spiced Almonds

A popular nibble to serve with drinks, spiced with black pepper, chili, and cumin. Spiced Almonds are a great hors d’oeuvre to have on hand!  They are easy to make and can be made in advance. They store well for up to 2 weeks. 

This recipe was created by Chef Jill Norman.  Chef Jill is recognized internationally as an authority on spices and herbs.  Her books on food and cooking have been widely translated and have won many awards, including from the James Beard Foundation.

Serves 8 or more. Enjoy!

Ingredients:

• 2 teaspoons ground cumin (grind with PRO Plus pod)
• 1 teaspoon coarse salt (grind with PRO Plus pod)
• ½ teaspoon chili powder
• ½ teaspoon freshly ground black pepper (grind with PRO Plus pod)
• Sunflower or olive oil for deep-frying
• 1 pound of almonds in their skins

Method:

1. Mix the cumin, salt, chili powder, and black pepper in a small bowl.
2. Pour oil into a deep pot to a depth of 1 inch and heat on medium. When the oil shimmers and reaches 350°F, add the almonds and cook, stirring often, until they are several shades darker, 4 to 5 minutes.
3. When the almonds are ready, remove them with a slotted spoon and put them into a shallow bowl and toss immediately with the spices. Let the almonds cool completely. They will keep for up to 2 weeks if stored in an airtight container.