Fennel-Spiced Almonds

• 3 cups raw almonds (17 ounces)
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 2 teaspoons ground fennel seeds
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon crushed red pepper

1. Preheat the oven to 350.
2. In a large bowl, toss the almonds with the olive oil.
3. Add the ground fennel, salt and crushed red pepper and toss well to coat.
4. Spread the almonds on a large rimmed baking sheet and toast for about15 minutes, stirring halfway through, until lightly golden and fragrant.
5. Let stand until cool, about 10 minutes.
6. Transfer the almonds to a bowl and serve.

almonds, extravirgin olive oil, ground fennel seeds, kosher salt, red pepper

Taken from www.foodandwine.com/recipes/fennel-spiced-almonds (may not work)