Servings: Serves 8
Combine chili powder, curry powder, garlic powder and oil in a medium-size skillet over medium heat. Heat until hot and bubbly.
Stir in almonds, tossing until almonds are evenly coated and heated through, 3 to 4 minutes.
Remove from heat and cool slightly.
Stir in pepper sauce and red pepper.
Allow to cool fully before serving.
Per serving: 218 calories, 19g fat, 2g saturated fat, 12.8g monounsaturated fat, 3.9g polyunsaturated fat, 8g carbohydrates, 7g protein, 0mg cholesterol, 5g fiber, 97mg calcium, 105mg magnesium, 11mg sodium, 268mg potassium, 2.1mg vitamin E*
*Total alpha-tocopherol equivalents
Published on October 22, 2010