2 1/2 cups shelled almonds
1/4 cup butter, melted
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Combine all the ingredients in a 4-quart slow cooker and cook, covered, on the Low setting for 4 hours.
Uncover and cook on the High setting for about 1 hour, until some of the almonds begin to turn brown and develop cracks.
Remove the almonds to a plate to cool. Serve at room temperature.
Crock-Pot 4-Quart Oval Manual Slow Cooker, Red