Friday, February 3, 2017
SLOW COOKER MEXICAN SPICED ALMONDS
SLOW COOKER MEXICAN SPICED ALMONDS 2 cups plain almonds 1/2 tablespoon olive oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon cumin 1/4 teaspoon mexican chipotle chili powder (or regular chili powder) 1/4 teaspoon ground red pepper 1 teaspoon dry ranch mix (we used hidden valley ranch dry dressing mix) Add your oil to the slow cooker. Add your almonds and stir well. Add your seasonings, stirring in-between each seasoning. Stir well and then give your crock pot a "shake" to even out the layer of almonds so they are evenly distributed. Turn your slow cooker to high and cook uncovered for two hours, stirring at the one hour mark. Seal in an airtight container in the fridge for up to 4 weeks.