- Preheat oven to 300°F.
- Place almonds in a baking pan; toss with oil, cumin, salt and pepper.
- Bake until lightly toasted, about 25 minutes.
- Let cool on a wire rack.
- Variation: Use curry powder and cayenne pepper in place of cumin and black pepper.
- Make Ahead Tip: Store in an airtight container for up to 3 days.