Launch Party: Ethiopian Spiced Almonds
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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!Print
Ethiopian Spiced Almonds
- Prep Time: 2 Minutes
- Cook Time: 18 Minutes
- Total Time: 20 Minutes (plus 2 hours drying time)
- Yield: 12 Servings 1x
- Category: Appetizers & Snacks
- Method: Stovetop, Oven
- Cuisine: Ethiopian
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon berbere
- 1/2 teaspoon kosher salt
- freshly cracked black pepper, to taste
- 12 ounces whole almonds
- 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.
- Serving Size: 1 ounce