These easy-to-make almonds are the perfect topping to Dan Barber's zucchini and zucchini bread croutons
Servings: Makes 4 servings
Ingredients 3/4 cup whole blanched almonds1 tsp. olive oil1 tsp. sugar1 tsp. ground cumin1/8 tsp. salt2 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.