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Indian spiced almonds




Source of Recipe


First published in Chatelaine's 10/2004 issue.


List of Ingredients




2 tsp (10 mL) butter, at room temperature
2 tsp (10 mL) curry powder
1/2 tsp (2 mL) garlic salt
1 cup (250 mL) whole blanched almonds
Fresh rosemary sprigs (optional)



Recipe



In a bowl, stir butter with curry and garlic salt. Place a large frying pan over medium heat. When hot add almonds. Stir often until fragrant and toasted, 4 to 5 minutes. Add butter mixture and stir constantly until nuts are well coated, about 2 minutes. Remove from heat. Spread nuts out on paper towels to absorb excess butter. When cool, place in a large bowl with fresh rosemary sprigs. Nuts will keep well in an airtight container, at room temperature, up to 3 days.