I’m sitting here writing this as my boyfriend is napping and I’m just wondering who really is the sick one in this scenario because it doesn’t seem like it’s me even though I’m the one with the fever. But what I’m really curious about is how did I buy almonds forever ago and remember I had them just recently? And why would I ever buy plain almonds? They’re so boring. What is happening to me!?
Enter the sweet and salty curry almonds. They’re sweet, a little salty and have all the yummy curryness. Yes, curryness. They’re also really easy to make.
1 7oz container of roasted almonds – I had a 7 oz container so just multiply this as it makes sense to you
3 teaspoons of curry powder
3 1/2 teaspoons of agave nectar
Preheat the oven to 300º, meanwhile line a cookie sheet with parchment paper. Grab a medium mixing bowl and add curry powder and agave. Mix well. Throw in those almonds and coat them up. You can add more or less curry, whatever you want. Hell, even add some sugar because I won’t be watching you. Or will I? Spread the almonds evenly on the baking sheet and bake for 20 minutes. I went in a gave them a shake a roo about half way through to make sure I wasn’t burning them. Let cool & enjoy!