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1
Preheat oven to 350 degrees F.
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2
Blanch the almonds in boiling water, until the skins peel off.
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3
Melt the butter in a large ovenproof skillet over moderate heat and cook until it turns light brown and smells nutty.
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4
Add the almonds and salt and cook, stirring occasionally, over moderate heat until the almonds begin to color, about 5 minutes, coat and toss in the spice mix thoroughly.
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5
Transfer the skillet to the oven and bake until the almonds are medium-brown, about 15 minutes.
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6
Remove from the oven, taste for flavor, add more spice mix or salt, if necessary.
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7
Return to the oven for another 5 minutes.
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8
Transfer the nuts to a sheet pan; they will crisp as they cool.
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9
Store the cooled almonds in an airtight container at room temperature.
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10
Notes: Chop these nuts and add them to a turkey stuffing or a rice pilaf.
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11
Toasted Spice Rub:
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12
1/4 cup fennel seeds
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13
1 tablespoon coriander seeds
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14
1 tablespoon black peppercorns
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15
1 1/2 teaspoons red pepper flakes
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16
1/4 cup (1-ounce) pure California chili powder
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17
2 tablespoons kosher salt
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18
2 tablespoons ground cinnamon
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19
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat.
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20
When the fennel turns light brown, work quickly.
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21
Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan.
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22
Immediately turn the spice mixture out onto a plate to cool.
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23
Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground.
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24
If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.
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25
Pour into a bowl and toss with the remaining ingredients.
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26
Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.
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27
Keep the spice mix in a glass jar in a cool, dry place, or freeze.
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28
Taste your chili powder and, if too spicy and hot, cut back the amount.
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29
California chiles are almost sweet, not hot.
