Spiced Nuts

  These are spiced nuts, not spicy nuts, but you could totally add some heat by way of more cayenne pepper or a little hot sauce.  I tend to use almonds, but feel free to use whatever nut you want. These spiced nuts are crunchy, flavorful, filling, and a great healthy snack.   Cooking Tip:  The salt tends to fall off, but I have found that the flavor is better and the salt sticks to the nuts better if you crush it.  If you have a mortar and pestle, I recommend using that to crush the salt.  If you don't have one, I wouldn't worry about it, I've made this for years before I came up with this trick.

Making Large Quantities:  If making more than two cups of nuts, I like to toast them on a baking sheet in the oven at 350 for about 10 or so minutes.  Use a large pot (instead of a skillet) to heat the spices and oil, it just makes it easier to mix a large amount of nuts.

Spiced Nuts Adapted from Ellie Krieger Yield: 8 servings (1/4 cup)   2 cups whole unsalted almonds (or any nut you'd like)
1 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
1 Tbsp olive oil
1/4 teaspoon hot pepper sauce (optional) (I prefer the flavor without it.)

Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.

In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce (if using) and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.  Store in an airtight container.