Savory Toasted Almonds

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 1 1/2 cups
  • Cook: 20 Minutes


3/4teaspoon ground cumin
3/4teaspoon ground ginger
1teaspoon kosher salt
2tablespoons vegetable oil
1dash hot sauce
1tablespoon honey
1 1/2cups whole almonds (with skins)


  1. Preheat oven to 300F. Line a jelly-roll pan with parchment.
  2. In a large bowl combine cumin, ginger, salt, oil, hot sauce and honey. Add almonds and mix to coat. Spread in a single layer in pan. Bake 20 minutes, stirring once, or until lightly glazed. Cool in pan on wire rack. Store in airtight container.

Recipe by Jean Kressy.