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  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1 dash hot sauce
  • 1 tablespoon honey
  • 1 1/2 cups whole almonds (with skins)


  1. Preheat oven to 300F. Line a jelly-roll pan with parchment.
  2. In a large bowl combine cumin, ginger, salt, oil, hot sauce and honey. Add almonds and mix to coat. Spread in a single layer in pan. Bake 20 minutes, stirring once, or until lightly glazed. Cool in pan on wire rack. Store in airtight container.
Recipe by Jean Kressy.

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The recipe was originally published as Savory Toasted Almonds on

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