From Charcuterie by Michael Ruhlman and Brian Polcyn
[color=rgb(0,0,0);font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;background-color:rgb(231,234,239);]1 lb raw almonds[/color][color=rgb(0,0,0);font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;background-color:rgb(231,234,239);]2 tablespoons vegetable oil[/color][color=rgb(0,0,0);font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;background-color:rgb(231,234,239);]1/4 tsp cayenne pepper[/color][color=rgb(0,0,0);font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;background-color:rgb(231,234,239);]1/2 tsp garlic powder[/color][color=rgb(0,0,0);font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;background-color:rgb(231,234,239);]1 tablespoon finely ground kosher salt or sea salt[/color][color=rgb(0,0,0);font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;background-color:rgb(231,234,239);]2 tsp chile powder[/color][color=rgb(0,0,0);font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;background-color:rgb(231,234,239);]1 tsp freshly ground black pepper[/color][color=rgb(0,0,0);font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;background-color:rgb(231,234,239);]Cold smoke almonds 2 to 3 hours [/color]
[color=rgb(0,0,0);font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;background-color:rgb(231,234,239);]Finely grind the salt and spices in a spice grinder[/color][color=rgb(0,0,0);font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;background-color:rgb(231,234,239);]Combine spices & oil then toss w almonds[/color][color=rgb(0,0,0);font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;background-color:rgb(231,234,239);]spread on baking sheet and roast 10-15 minutes in preheated 375 degree oven, stirring several times, toss with more salt if needed[/color]
