Roasted Almonds with Southwest Spices

3 tablespoons olive oil
2-1/2 cups almonds
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

In a large skillet, heat the oil over medium heat, add the nuts, and saute until golden, giving them a stir from time to time. When golden, removed them with a slotted spoon to a bowl, then toss with the cumin, chili powder, and salt to taste. Spread on a baking sheet to dry.

Just a little hot, they are great with drinks, keep a couple of weeks in a tightly sealed container.

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