• 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

Preheat oven to 375°. Toss together almonds, olive oil, sugar, cumin, salt, and lemon juice in a small bowl.

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.