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Fennel-Spiced Almonds

  • Total Time:
  • Servings: 8

 

slideshow Delicious, Quick Side Dishes

 

KEY: Fall, Spring, Cocktail Party, Game Day, Appetizers/starters, Fast, Vegetarian, Web Exclusive, Snack

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Ingredients

  • 3 cups raw almonds (17 ounces)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 teaspoons ground fennel seeds
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper

How to make this recipe

  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.

Contributed By Published November 2011

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