1/2 tsp chili powder
1/2 tsp curry powder
1/2 tsp garlic salt
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 Tbsp oliv oil
2 cups shelled whole almonds or pecan halves
1 Tbsp kosher salt
Mix cumin, chili powder, curry powder, garlic salt, cayenne, ginger, and cinnamon in small bowl. Set aside.
Heat oil in a non-stick skillet over low heat. Add spice mixture and stir well. Simmer to mellow the flavors ~ 3-4 minutes.
Place the nuts in mixing bowl, add the spice mixture, and toss well. Spread the nuts in a single layer on a baking sheet.
Bake for 15 minutes, shaking the pan once or twice.
Remove from oven and using heat resistant rubber spatula, toss nuts with any spices and oil that have accumulated on the bottom of the pan.
Sprinkle with the coarse salt, and a bit more garlic salt if desired. Let rest for 2 hours in a cool place. Store in airtight jars.
Yield: 2 cups
~ The New Basics Cookbook ~ Julie Rosso & Sheila Lukins, 1989