Thursday, December 4, 2008

Barbecued Almonds

If you need a fun, gourmet gift for anyone on a low-carb diet (or who might be diabetic or watching their sugar intake), these almonds fit the bill! Addictive, slightly spicy, and sugar free, they are a nice change from the myriad sweet snacks and gifts this time of year. They're also inexpensive when you find almonds on sale (my Kroger ran a deal today where 1 pound of almonds was only $3! At half a pound per gift, that makes a very inexpensive gift!). I give these to neighbors, doctors, our pastor, etc. (I package them by themselves or half-and-half with Sweet Spice Pecans.)

Recipe from America's Test Kitchen Family Cookbook

  • 2 c. whole, raw almonds with skins (about 2/3 pound)
  • 1 T. olive oil
  • 1 t. salt
  • 1/4 t. pepper
  • 1/2 t. cumin
  • 1/8 t. chili powder
  • 1/8 t. cayenne pepper
  • dash cloves

Heat oil in a 12-inch nonstick skillet (I use my 10-inch cast iron skillet). Add almonds and remaining ingredients. Toast the almonds over medium-low heat, stirring often, until they are fragrant and the color deepens slightly, about 8 minutes. (The spices will be fragrant almost immediately, but after about 8 minutes, you'll get a faint whiff of almond in the mix.) Transfer to a plate lined with paper towels and allow to cool before serving. The almonds can be stored at room temperature, wrapped tightly in plastic wrap, for up to 1 week. (I package them in wax paper in a tin.)

Makes 2 cups

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