Foodie Friday – Indian-spiced almonds

I haven’t done much cooking lately so I’m having to look back pretty far to find recipes to post these days. But there are some chocolate chip cookie recipes calling my name so hopefully that will change soon. For now I’ll have to share a tasty treat that I made for Thanksgiving.

About a year ago I made Indian-spiced chickpeas to share with some friends. I thought the flavor was good, but despite cooking them much longer than the recipe stated, the chickpeas weren’t crispy enough. So when I needed a simple, low carb snack to take to San Francisco for Thanksgiving I tried the same recipe with almonds instead. I actually think it worked out better that way! While they weren’t as popular as the rosemary pecans, but everyone seemed to like them.¬† So if you’re looking for¬†something quick and healthy give these Indian-spiced almonds a try!

INGREDIENTS:
3 c almonds
2 Tbsp olive oil
1 tsp curry powder
1 tsp garam masala
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp white pepper

DIRECTIONS:
In a medium bowl, drizzle the almonds with olive oil and stir to coat. Then add the curry powder, garam masala, garlic powder, salt, and white pepper and stir to evenly coat the pecans with the spices (I used my hands). Spread the almonds in a single layer on a cookie sheet lined with aluminum foil. Bake at 400 deg F for about 20 minutes, stirring once, or until the nuts are toasted. Be careful not to burn them! Enjoy!

Based on A Spicy Perspective’s Indian Roasted Chickpeas.