Spiced Almonds
I always have toasted and spiced seeds and nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
I always have toasted and spiced seeds and nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
Condiment
Helen Park
I always have toasted and spiced seeds and nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
1 cup sliced almond, raw unseasoned (100g)
1 tsp Sillery blend
¼ tsp fine sea salt
1 tsp vegetable oil
Preheat oven to 300° F.
In a small mixing bowl, mix all ingredients to combine well.
Pour out onto a baking tray (parchment optional) in a single layer and bake for 10 minutes or until just golden brown, turning and stirring halfway.
Remove the tray of finished nuts from the oven and cool completely.
Store in an airtight container or jar.
Sunflower seeds or pumpkin seeds would be a great option seasoned the same way.
If you have other spices in your collection that you love, you can use this technique substituting for the Sillery blend.
In addition to adding spiced crunch to grilled carrots, these spiced almonds are a great addition to finish green salads or roasted vegetables.
Grilled Carrot with Mousa Yogurt and Sillery Almonds
Questions? Contact helen@laboiteny.com
La Boite
724 11th Avenue
New York, NY 10019
info@laboiteny.com
Store Hours:
Closed for renovation.
*free shipping for $75+ applies to 48 contiguous US states only
*note* discounts do not combine within an order.
Enter your email to signup for our newsletter and get 10% off your first order. New subscriptions will kick off with our Spice Academy series to enhance your journey through the culinary world of spices. Welcome to the La Boîte Family!
© 2024, La Boîte