Monday, December 12, 2011

Napa Valley Spiced Almonds


It's already the middle of December so I'm beginning to plan dinner for Christmas day. I'm also playing with ideas for appetizers and I think I'll be setting this dish out. It was two summers ago when my dear friend Meg shared this recipe with me. I posted it on my blog then and it has continued to receive a lot of attention, so I'm sharing it with you again. It's subtle, delicious and addictive!


Napa Valley Spiced Almonds

2 C almonds
2 t olive oil
1/4 t cumin
1/4 t cinnamon
1/4 t turmeric
1/2 t fine sea salt
pepper

Preheat the oven to 350 degrees. In a small bowl, combine the spices. Pour the olive oil over the almonds and toss to coat. Stir the spices into the almonds. Once the spices and almonds are combined and the almonds evenly coated spread them onto a sheet pan. Bake in the oven for 10 minutes, checking often. Allow the almonds to cool before serving.

4 comments:

affectionforfitness said...

That sounds perfect! I love almonds.

Guess what? I actually made a new food: acorn squash. It really was easy and turned out perfectly.

:-) Marion

thevegantummy said...

Hi Marion!

I hope you like the recipe. It's really wonderful... mild flavor and yummy.

Soooo...how did you cook the squash? I'd love to know!!

:-)

Anji said...

This is the sort of thing that I'm looking for. Great idea!

Read and be read ExposeYourBlog!

thevegantummy said...

Hi Anji,

I think you'll really like it. Everyone in my family enjoys this recipe. Happy holidays! And good health!