Thursday, June 27, 2013

Moroccan Spiced Almonds

Once again Adam's stash of almonds he keeps to snack on at work was empty.  After trying to decide which kind to make, I decided to try another new take on them.  These ones turned out great:  Smokey, salty and spicy, they are super yummy!

I made a double recipe this time to keep Adam going for a while, but half it if you want.

Moroccan Spiced Almonds

9 cups almonds (I used one of those big bags from Costco)
1 tbls olive oil
1 tsp ground Harissa spice blend (homemade or purchased)
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp sea salt

Toss everything together in a large bowl.  Spread evenly on 2 large baking sheets.  Bake at 350F for 10 minutes, switching each baking sheet from top to bottom rack and vice versa, half way through.  Let cool.  Store in an airtight container.

This recipe has been submitted to Diet, Dessert & Dogs' Wellness Weekend.

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