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Ingredients
- 3 1/2 cups almonds (1 lb or 500 g)
- 1 tablespoon extra virgin olive oil (15 ml)
- 2 teaspoons coarse sea salt (10 ml) or 2 teaspoons flake sea salt (10 ml)
- 1 1/2 1 1/2 teaspoons ground cumin or 1 1/2 teaspoons curry powder
Method
- Preheat oven to 325°F.
- Toss all ingredients together in a large bowl.
- Line a baking sheet with parchment paper or foil.
- Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
- Let cool.
