Ingredients
Units
Scale
- 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
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.
Nutrition
- Serving Size: 1 ounce
