Roasted Almonds with Coriander, Chili and Olive Oil
Add the olive oil and almonds to a hot saute pan. Saute and kind of toast the almonds until golden brown, shaking the pan regularly to color them evenly and accentuate their nutty flavor. Crumble in the coriander and chili to taste, and add the sea salt. Toss over and serve hot on a large plate.
Per serving for 8 servings:
* Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California
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