Devilled Almonds

Ingredients

• 1 cup Blanched slivered almonds (Original recipe calls for 2 ozs (approx. 56g) blanched and shredded almonds. This is a modernized quantity for a snack.)
• 1 tablespoon Vegetable oil (Or any neutral cooking oil)
• 0.5 teaspoon Salt (Adjust to taste)
• 1 teaspoon Chili powder (Adjust to desired spice level)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Coriander powder
• 0.25 teaspoon Amchur (dry mango) powder (For a tangy flavor; can substitute with a squeeze of lime juice after roasting)

Instructions

1. 1Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper for easy cleanup.
2. 2In a small bowl, combine the salt, chili powder, turmeric powder, cumin powder, coriander powder, and amchur powder. Mix well until all spices are evenly distributed.
3. 3In a medium bowl, add the blanched slivered almonds and drizzle with vegetable oil. Toss thoroughly to ensure all almonds are lightly coated with oil. This helps the spices adhere.
4. 4Add the prepared spice mix to the oil-coated almonds. Toss again until the almonds are evenly coated with the spices. Ensure there are no clumps of spice.
5. 5Spread the seasoned almonds in a single layer on the prepared baking sheet. Roast for 15-20 minutes, stirring every 5-7 minutes, until the almonds are fragrant, lightly golden, and crisp. Be careful not to burn them.
6. 6Remove the almonds from the oven and let them cool completely on the baking sheet. They will crisp up further as they cool. Once cool, transfer to an airtight container. Serve as a snack or appetizer.