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Curry Roasted Almonds

Toasted cumin seeds complement the curry powder in these toasted almonds, and maple syrup adds a touch of sweetness.
Curry roasted almonds in a bowl and a few on a table.
  • Yield 3 cups
  • Prep Time 10 minutes
  • Cook Time 20 minutes


  • 2 tbs. avocado oil
  • 1 tsp. brown mustard seeds
  • 1 tsp. cumin seeds
  • 2 tsp. curry powder
  • 1 tsp. maple syrup
  • 3 cups whole almonds
  • 1 tsp. coarse sea salt


Preheat oven to 300 degrees F and line a sheet pan with parchment paper.
In a small saucepan, warm avocado oil over medium heat, then add brown mustard seeds and cumin seeds.
When the oil starts to bubble, add curry powder and stir, then remove from heat and stir in maple syrup.
Sprinkle the whole almonds over the mix and toss to coat, then sprinkle with the coarse sea salt.
Spread mixture on the parchment-lined sheet pan and bake for 15 to 20 minutes, until nuts are crisp.
Cool on a rack and transfer to a bowl to serve.

This recipe originally appeared in the May 2020 issue of Experience LifeLife Time’s whole-life health and fitness magazine. 

Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.

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