Spicy almonds

By Dr. Ronald Hoffman

Serves 12

1 pound whole blanched almonds
1 tablespoon smoked Spanish paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1 tablespoon macadamia nut oil

1. Preheat oven to 350 degrees F.
2. Spread out the almonds on a cookie sheet and place in the oven. Bake for about 6 to 7 minutes or until lightly brown and the almonds start to make a popping noise.
3. While the almonds are toasting, mix the spices and salt in a large bowl.
4. Remove the almonds from the oven and, while theyýre still hot, put them in the bowl with the spices. Add the oil and mix well to coat the almonds evenly.
5. Return the almonds to the cookie sheet to cool.
6. Check the salt to taste and add more if necessary. Store the almonds in an airtight container. These go great with olives.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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