Vineyard Kitchen
Recipes
Yield: 2 cups
The spice in the almonds is perfect for the Merlot and many other red wines with bright fruit. Try these almonds with a semi-soft cow’s milk cheese or chopped and sprinkled over a spinach salad.
- 2 cups whole almonds
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon each ground turmeric, cinnamon and cumin
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper
1. Preheat the oven to 375 degrees F.
2. In a medium bowl, toss together the almonds and olive oil. Sprinkle the spices and salt over and toss well to coat nuts evenly.
3. Spread nuts in 1 layer on a sheet pan and roast for 10 to 12 minutes until the almonds start to split. Stir 3 times during roasting to promote even toasting.
4. Serve the nuts warm or at room temperature. Store in an airtight container for up to 2 weeks.
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