Spicy Almonds
1/4 cup Earth Balance butter
4 Tbsp. Bragg's Liquid Aminos
1 tsp. cumin
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. Domino liquid organic Blue Agave nectar
20oz. whole almonds
4 Tbsp. Bragg's Liquid Aminos
1 tsp. cumin
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. Domino liquid organic Blue Agave nectar
20oz. whole almonds
Preheat oven to 350 degrees. Melt butter in a medium saucepan. Remove the pan from the heat and stir in liquid aminos, cumin, salt, garlic powder, cayenne pepper, and agave nectar. Add the almonds and stir until evenly coated. Using a slotted spoon, transfer the almonds to a shallow baking sheet. Bake at 350 degrees for 15 minutes, stirring halfway through baking. Let the almonds cool thoroughly before storing in an airtight container. They should keep for up to 3 weeks.
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