Alia’s Tips: Roasted Almonds Moroccan Style!

Ingredients :

• 1-2 tablespoons olive oil
• 2 cups roasted unsalted whole almonds
• 1/2 teaspoon salt (or to taste)
• Recipe 1 (Savory and Sweet): 1/2 tablespoons Ras-El-Hanout spice mix + 1 tablespoon honey
• Recipe 2 (Spiced): 1/2 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon paprika

Directions :

Recipe 1: Savory and Sweet Almonds
The first recipe is savory and sweet.
1- First, preheat your oven to 300 degrees F.
2- On medium heat, drizzle olive oil in your pan. A little bit more than 1 tablespoon.
3- This is Ras-El-Hanout which literary means the ‘head of the shop’, one of the most famous Moroccan spice blends used to make savory and sweet tagines. You can get Ras-El-Hanout online for example from Amazon.com
4- Mix ½ tablespoon of Ral-El-Hanout with the olive oil, for a few seconds, just to warm it up.
5- Add 2 cups of roasted unsalted whole almonds, and mix so that all the almonds are coated with the spices.
6- Add ½ teaspoon of salt or to taste and 1 tablespoon of honey.  Mix well, then spread the almonds in a baking sheet covered with wax paper.
7- Bake the almonds in the oven for 5 minutes, just so they dry up, and … that’s it, let the almonds cool down before serving.

Recipe 2: Spiced Almonds
1- For the spicy version, you are going to drizzle olive oil in your pan and add ½ teaspoon of cumin, ½ teaspoon of paprika, and ½ teaspoon of cinnamon. 2- Of course you can adjust or even change the spices to your taste. Warm up the spices and add 2 cups of roasted unsalted whole almonds. Mix so that all the almonds are coated with the spices.
3- Add ½ teaspoon of salt or to taste.
4- That’s it… let the almonds cool down before serving, and get ready to impress with these uniquely flavored almonds. Don’t eat them all before your guest arrive!
Bonne appétit