A quick and easy recipe for the perfect spicy snack. Pair with a Reisling or Gewurztraminer wine (try Eau Vivre 2013 Gewurztraminer from the Similkameen Valley in BC) or Phillips Scotch Ale!
Amchoor is Green Mango Powder, look for it in Indian specialty stores or omit.
1 1/2 tsp Kosher salt
1 tbsp Punjabi Garam Masala
1/2 tbsp Amchoor (optional)
1/4 tsp cayenne
2 tbsp vegetable oil
2 1/2 cups almonds
Pre-heat oven to 350F. Place rack in the middle of the oven. Line a baking sheet with parchment paper. In a bowl, combine salt, spices and oil. Add almonds and stir until well coated. Pour onto baking sheet and spread out evenly over the pan.
Bake for 6-8 minutes. Stir with a spatula, return to oven and bake an additional 6 minutes. Be careful not to over cook the nuts.
Remove from oven, leave on the sheet a few times (5 minutes apart) while they are cooling to ensure spices stick to the nuts. Let cool for 1 hour before serving.
Store in an air-tight container.