2 tbsp. extra-virgin Olive oil 1/2 tsp. each of garlic salt, ground cumin & chili powder 1/4 tsp. each of cinnamon, ginger, curry powder & ground red pepper 2 cups blanched almonds 2 cups pecan halves
Preheat oven to 325 degrees. Heat olive oil in a large skillet over medium heat. Stir in all spices. Add almonds and cook for 4 minutes, stirring constantly. Add pecans, stirring until well coated. Spread on an edged cookie sheet. Bake for a total of 15 minutes, stirring after every 5 minutes. Remove from oven. Let cool. Store in airtight containers. Yield: 4 cups.
Ken Oliver, "Cooking with Ken" Email questions: firstname.lastname@example.org
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