Curry Almonds

Here is a recipe from my nut-loving dad who is always seen with a handful of peanuts. We decided to change it up a little bit and try almonds. I walked into the house from my first day of fifth grade and suddenly I was blasted with "curry wind". Though as soon as I tried a nut, I regretted my first comment to my dad being "Eew! What happened to the poor chicken that you left in the refrigerator?" and ate about twenty more, to my dad's dismay.

Ingredients

• 1 pound almonds, unsalted, preferably raw, instead of dry roasted
• 1 Tbsp olive oil
• 1/2 tsp Tabasco or other red pepper sauce
• 1/2 tsp curry powder
• 1/2 tsp fine sea salt
• 1/4 tsp cumin

Preheat oven to 350°.

In a medium bowl, mix olive oil and pepper sauce. Stir in almonds, coating thoroughly with mixture. Spread almonds on a rimmed baking sheet. In a small bowl mix curry, salt, and cumin. Sprinkle spice mixture over almonds, stirring to coat evenly. Pop the almonds in the oven, and roast for 10-12 minutes, stirring once or twice. Allow almonds to cool completely. Store in an airtight container.