- 3/4 cup whole blanched almonds
- 1 tsp. olive oil
- 1 tsp. sugar
- 1 tsp. ground cumin
- 1/8 tsp. salt
- 2 tsp. fresh lemon juice
Spread almonds on a baking sheet lined with parchment paper. Bake 6 to 8 minutes, or until they start to turn light brown, stirring occasionally.
Remove from baking sheet and cool. Store airtight in a cool place up to 2 weeks.