Roasted Almonds with Southwest Spices

Appetizer

A slightly spicy nosh that's great with drinks. They keep well, a couple of weeks, if you keep them tightly sealed.

Ingredients/Shopping List
• 3 tablespoons olive oil
• 2 1/2 cups almonds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• salt to taste
• Optional: a small pinch of habanero powder

Directions

In a large skilet, heat the oil over medium heat, add the nuts, and satué until they're golden, giving a stir from time to time. When they're golden, remove them with a slotted spoon to a bowl then toss with the cumin, chili powder, and salt to taste. For a very spicy version, add a pinch, a small pinch at that, of habanero powder. Dry on a baking sheet.