Toasted Cardamom Almonds
serves 4
These toasted almonds flavored with cardamom and cayenne pepper can be used to make vegetable bisteeya or eaten as a snack.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 tablespoons peanut oil
1 pound whole unpeeled almonds
1 tablespoon ground cardamom
2 teaspoons sugar
Cayenne pepper to taste
prep: 5 minutes
total: 5 minutes
heavy skillet
1. In a heavy skillet, heat the oil. Add the almonds and cook for 3 minutes, stirring frequently, until the almonds start to crackle.
2. Add the cardamom, sugar, salt and cayenne. Stir well and cook another minute, until uniformly toasted.
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