Toasted Curried Almonds

Spices have a way of waking up a quiet kitchen. The scent of curry powder, with its deep golden warmth, changes the atmosphere of the room as it hits the hot pan. This recipe relies on that transformation. It takes the mild, milky snap of a blanched almond and dresses it in something complex and savory.

The method here is slow. We toast the almonds first with just the butter, allowing them to deepen in color and crunch without burning the spices. The curry and salt are added at the very end. The heat of the nuts wakes up the aromatics immediately.

These are best kept in a small bowl near the fire or stored in a glass jar for when you need something substantial to tide you over. They offer a savory heat that lingers pleasantly.

The Recipe Yields: 2 cups | Prep time: 5 minutes | Cook time: 30 minutes

Ingredients

• 2 cups blanched whole almonds
• 1 1/2 tablespoons butter or margarine, melted
• 1 tablespoon curry powder
• 1 teaspoon salt

Instructions

1. Prepare the Oven Preheat your oven to 300°F (150°C).
2. Coat and Toast In an 8 or 9-inch cake pan, combine the blanched almonds and the melted butter. Toss them until the nuts are coated. Place the pan in the oven and toast for 30 minutes. Stir the almonds occasionally during this time to ensure they brown evenly.
3. Season Remove the pan from the oven. Immediately add the curry powder and salt over the hot almonds. Toss the mixture thoroughly until every nut is coated in the golden spices.
4. Cool Transfer the spiced almonds to a sheet of waxed paper to cool. This allows the coating to set. Once completely cool, store the almonds in a tightly covered container to maintain their crunch.

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