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Ethiopian Spiced Almonds are a quick and easy snack made with berbere seasoning. Feel free to mix up the flavor with your favorite spices!
I've been hard at work on a new website, and today, it finally went live! It's called The Domestic Mixologist, and it's a project that my friend Mara and I have been developing since the end of last year.
Of course, we had to throw a little party to kick it off. We had a "Testing and Tasting Party", where people could test drive our new website while tasting some of our signature concoctions.
To round out the menu, I wanted to make another batch of spiced almonds. I used a similar technique to the Spanish Spiced Almonds that I made for New Year's Eve, but decided to use some berbere spice. They turned out great!
📖 Recipe
Ethiopian Spiced Almonds
Instructions
- Preheat your oven to 300°F.
- Meanwhile, heat oil in a medium saucepan. Once warm, add the berbere, salt and pepper and stir to combine. Let the spices warm and permeate the oil, about 3-5 minutes.
- Remove from the heat and add the almonds. Stir well, to coat the almonds with the spiced oil.
- Pour the almonds onto a parchment or Silpat lined baking sheet, and roast for 12 minutes.
- Remove the almonds and transfer them to a cooling rack to dry. Let dry for at least 2 hours before serving.
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