Curried Almonds

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 Manual Slow Cooker, Black

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.