Lightly roasted almonds with a slight kick from the Mexican inspired spice combination.
2 cups (300grams) raw almonds
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
Get started by preheating your oven to 160C and line a large baking tray with baking paper
Combine the listed ingredients in a bowl and mix well to combined to get even coverage of all the flavours.
Lay out across your tray and transfer to the oven and cook for 15-20 minutes, or until aromatic and lightly golden brown. Be mindful to keep an eye on them as they cook, as ovens can differ in temperature and you don’t want them to burn.
Remove from the oven and allow them to cool before transferring them to a glass jar for storage. Enjoy warm or keep in the pantry for up to 2 weeks or the fridge for up to 3 months.
Serve as a snack, roughly chopped and stirred into guacamole, or sprinkled into a salad.