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Curried Almonds

appetizers

4 cups whole unblanched almonds
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1-1/2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon (each) salt, ground ginger and cayenne
pinch ground cloves

In large pot of boiling water, blanch almonds for 1 minute. Drain; toss with sugar and oil. Spread on foil-lined rimmed baking sheet; bake in 300°F oven for 20 minutes. In small bowl, combine curry powder, cumin, salt, ginger, cayenne and cloves; sprinkle over almonds and toss to coat. Return to oven; bake for 30 minutes. Let cool on pan on rack. (Can be stored in airtight container at room temperature for up to 1 week or frozen for up to 1 month.)

Contributor: Canadian Living - December, 1998

Yield: 4 cups

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