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- 1/2 tablespoon olive oil
- 1 1/2 cups blanched California almonds
- 1 teaspoon coriander seeds, crushed
- 1 to 3 small, dried red chili peppers
- 2 generous pinches of sea salt
Add the olive oil and almonds to a hot saute pan.
Saute the almonds until golden brown, shaking the pan regularly to color them evenly and accentuate their nutty flavor.
Crumble in the coriander and chili to taste, and add the sea salt. Toss over and serve hot on a large plate.
Recipe reprinted by permission of Almond Board of California. All rights reserved.
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