Recipe: Spiced Nuts (almonds or pecans using cumin, curry, cayenne,ginger, and cinnamon)

SPICED NUTS
Source: The New Basics Cookbook by Julee Rosso, Sheila Lukins
Servings: 8

1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon garlic salt
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
2 tablespoons olive oil
2 cups whole almonds or pecan halves

Preheat oven to 325 degrees F.

Mix the spices in a bowl and set aside.

Heat the oil in a nonstick skillet over low heat. Add the spice mixture and stir well. Simmer to mellow the flavors, 3 or 4 minutes.

Place the nuts in a mixing bowl, add the spice mixture and toss well. Spread the nuts in a single layer on a baking sheet.

Bake for 15 minutes, shaking the pan once or twice.

Remove the baking sheet from the oven, and using a rubber spatula, toss the nuts with any spices and oil that have accumulated on the bottom of the pan. Let rest for 2 hours in a cool place.

Store in airtight containers.