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Fennel-Spiced Almonds

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  1. 3 cups raw almonds (17 ounces)
  2. 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  3. 2 teaspoons ground fennel seeds
  4. 1 1/2 teaspoons kosher salt
  5. 1/2 teaspoon crushed red pepper
  1. Preheat the oven to 350°. In a large bowl, toss the almonds with the olive oil. Add the ground fennel, salt and crushed red pepper and toss well to coat. Spread the almonds on a large rimmed baking sheet and toast for about15 minutes, stirring halfway through, until lightly golden and fragrant. Let stand until cool, about 10 minutes. Transfer the almonds to a bowl and serve.
Make Ahead The toasted almonds can be stored in an airtight container for up to 3 days.
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