- 3 tablespoons extra virgin olive oil, or as needed
- 2 cups whole pecans, walnuts, or almonds
- 1 teaspoon ground cumin, optional
- 1/2 teaspoon cayenne pepper, or to taste, optional
Coat the bottom of a wide saucepan with oil, and turn the heat to medium high. When it is hot, but not smoking, add the almonds and cook, stirring occasionally, for just a few minutes, until they are toasted and lightly browned.Remove the almonds with a slotted spoon, drain on paper towels and sprinkle with cumin, cayenne, and salt to taste. Serve at room temperature, within a few hours.