Spiced Roasted Almonds Indian

1. 1
   prep

   Mix the spice blend.

   1.In a small bowl, combine salt, red chili powder, turmeric, cumin powder, chaat masala, dry mango powder, and black pepper.

   2.Stir well until evenly mixed and set aside.
2. 2
   roast · ~7 min

   Dry roast the almonds.

   1.Place a heavy-bottomed pan over low-medium heat and add the raw almonds.

   2.Dry roast for 6-7 minutes, stirring continuously, until they turn slightly darker and release a nutty aroma.

   3.Watch carefully — almonds can burn quickly from the inside.

   TIPKeep the heat low-medium. High heat will scorch the outside while leaving the inside raw.
3. 3
   roast · ~3 min

   Coat with ghee and spices.

   1.Add the ghee to the pan with the hot almonds and stir well for 1 minute.

   2.Sprinkle the reserved spice blend evenly over the almonds and toss continuously for another 2 minutes until every almond is well-coated and fragrant.

   3.Turn off the heat — the residual warmth will continue to toast the spices.

   TIPTossing off the heat for the last 30 seconds prevents the powdered spices from burning and turning bitter.
4. 4
   rest · ~20 min

   Cool completely before storing.

   Transfer the spiced almonds to a large mixing bowl or a baking sheet spread in a single layer. Let them cool to room temperature — they will crisp up as they cool. Once completely cool, store in an airtight container.

   TIPDo not store while still warm; trapped steam will make the almonds lose their crunch.

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