Spice is Nice

 

After a week in Southern California, enjoying some delicious Mexican Food, I thought it was time to share a spicy recipe infused with Mexican flavors. Another great find from Donna Klein’s Gluten-Free cookbook, these toasted tex-mex almonds will kick up the flavor and dance on your tongue. As a bonus, this recipe is really easy to prepare, much less time-intensive than my Mexican tamales.

 

Toasted Tex-Mex Almonds

3 tablespoons canola oil
3 cups whole blanched almonds
1 ½ teaspoons garlic salt
1 teaspoon gluten-free chili powder
1 teaspoon ground cumin
Pinch cayenne pepper

In a large nonstick skillet, heat the oil over medium heat. Add the almonds and cook stirring, until golden, about 5 minutes. Remove from heat and, using a slotted spoon, immediately transfer to a heatproof bowl. Add the remaining ingredients to the nuts, tossing well to thoroughly combine. Transfer to a baking sheet and spread out in a single layer. Let cool to room temperature before serving. (Cooled nuts can be stored at room temperature in an airtight container for a few weeks.)

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