Good Snack To Go

Cumin-Roasted Almonds
2 cups whole blanched almonds2 teaspoons extra-virgin olive oil 2 teaspoons ground cumin1/2 teaspoon salt, or to taste1/4 teaspoon freshly ground black pepper
1. Preheat oven to 300°F.
2. Place almonds on a baking sheet; toss with oil, cumin, salt, and pepper. Bake until lightly toasted, about 25 minutes. Let cool on a wire rack.
Variation: Use curry powder and cayenne pepper in place of cumin and black pepper.
To make ahead: The almonds will keep in an airtight container for up to 3 days.
Makes 32 servings.