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