Almonds with dill, caraway and garlic

Ingredients for 1 servings:

• 200 g almonds
• 2 tbsp rapeseed oil
• 1 tsp, heaped dill tips
• ½ tsp caraway seeds
• 1 tsp chili flakes or Pul Biber
• 2 cloves garlic
• 1 tsp salt

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 25 minutes

Grind the caraway seeds in a mortar. Add the dried dill tips and chili flakes and grind. Mix in 1 teaspoon of salt. Peel the garlic and set aside in a garlic press. Heat the oil and roast the almonds for 5-6 minutes, stirring occasionally. Add the spice mix and roast for 2-3 minutes. Reduce the heat. Press in the garlic and fry for about 2 minutes, taking care not to burn the garlic. Place the almonds in a screw-top jar. Add any spices left in the pan and let cool. Once the almonds have cooled completely, screw on the lid and let the almonds steep for at least another day. Shake occasionally to distribute the spices. Adjust the amounts of salt and chili to your personal taste.