As threatened—er, promised—I reworked the magical roasted nut recipe yet again, just to cover all my citrus bases. (I’m ignoring grapefruit here, as I do in all areas of my life.) I think it’s a really good flavor combo. I used Trader Joe’s curry powder, my favorite storebought variety, which has a nice, bright citrusy/floral taste that I correctly suspected would marry well with the orange. (I think I was inspired by these cookies...which now makes me wonder if I could get coconut in here too, somehow.) There’s a little heat to these, but mostly just a deep, savory spice that makes them seem richer and substantial than the other two varieties I’ve made—or maybe it’s just that almonds fill me up more quickly than other nuts. Whereas I could demolish handfuls of the chili lime peanuts or lemon pepper cashews if I wasn’t careful, I’m full and satisfied after a dozen or so of these almonds. Whether for that reason or just because I prefer lemon and lime to orange, these have lingered longer in my kitchen than the other two kinds I’ve made, and I do think I’d name them my least favorite of the three. (They also, for some reason, seem to be on the verge of oversaltiness, even though I used the same amount of salt as in the other two recipes, which struck me as being just the right amount. I might cut back on the salt next time—or perhaps I just measured poorly this time?) But that’s mainly because the first two were so very kickass. I’m still pleased to have “invented” these and I do consider them a successful snack: addictively crisp, excitingly tasty, fairly wholesome, and not like anything I’ve ever seen in a store. For someone who rarely improvises, I feel like I’m on a roll lately!
Freshly grated zest of 1 large orange
¼ cup freshly squeezed orange juice
1 tablespoon kosher salt
2 teaspoons sugar
4–5 teaspoons curry powder
1 pound unsalted almonds
1. Preheat oven to 250 degrees.
2. Whisk orange zest, orange juice, salt, sugar, and curry powder together in a large bowl. Add almonds and stir until evenly coated.
3. Scrape nuts onto a large, rimmed baking sheet (line with parchment if desired, for ease in cleanup). Bake until nuts are fragrant, dry, and beginning to darken, about 30 minutes.
Serves: About 16
Time: 40 minutes
Leftover potential: Good; will keep in an airtight container at room temperature for at least two weeks
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