OK, people! I can not tell you enough how good these almonds are. I brought a small batch into work yesterday and they were gobbled up quite enthusiastically by the crew. I happened to still have some rosemary from the flax bread I made earlier in the week and thought I was due for a savoury roasted almond recipe. I’ve already done a couple of sweet varieties, like the very popular maple cinnamon almond recipe, so here is a spicer option that delivers that crunch factor.
All you need are a few ingredients you probably already you have on hand. Olive oil, sea salt, rosemary, cayenne powder and of course almonds.
The prep work is easy for these tasty tidbits. In fact it’s as simple as one:
Give them a good stir so everything is coated all nicey-nice, then pop them in the oven and booooom…
There’s something about the spice that makes me feel satisfied me with fewer almonds. That’s saying a lot considering I can consume a crapton of almonds:) These are a little on the spicier side so if that worries you at all just leave out the cayenne. However, if you’re on the fence as far as spice is concerned, give them a try. The heat just kicks in at the end and is fairly subtle, but it’s definitely there.
The addition of the fresh rosemary is sooooo nice. I’ve mentioned in the past how much I love the fragrance of rosemary wafting through my kitchen. There is something to be said about the power of aromatherapy. When these almonds were roasting, I found myself taking long, deep breaths in and out inhaling the distinctive scent. I found it soothing.
Then, instead of inhaling the aroma, I was inhaling these almonds! They were good stuff!
- 2 cups raw almonds
- 3 tbsp olive oil
- 2 sprigs fresh rosemary, finely chopped (or 1 tbsp dried)
- 1 tbsp cayenne pepper
- ½ tbsp sea salt
- Preheat oven to 350
- Mix all ingredients together ensuring the almonds are well coated
- Pour out onto a baking sheet and roast for 10 minutes
- Allow almonds to cool for 15 minutes
- I store mine on the counter and we’ll snack on them for a few days