Spicy Almonds and Cashews

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SPICY ALMONDS AND CASHEWS

Source: Gourmet, November 1990 (adapted)

 

Can be prepared in 45 minutes or less.

 

2 tablespoons <vegan margarine>

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon cayenne

1 teaspoon salt

1 teaspoon paprika

2 cups whole blanched almonds, toasted lightly

2 cups raw cashews (available at natural foods stores), toasted lightly

 

In a small heavy skillet melt the margarine over moderately low heat, add

the cumin, the chili powder, the cayenne, the salt, and the paprika, and

cook the spices, stirring, for 30 seconds. Add the nuts and stir them to

coat them well. Transfer the coated nuts to a baking pan large enough to

hold them in one layer and toasted them in a preheated 350°F. oven for 5

minutes. Let the nuts cool and transfer them to serving dish.

 

Makes about 4 cups.

 

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