Savory roasted almonds2015-03-30
I love nuts and am always trying to find new ways to eat them. As savory nuts are healthier than candied nuts, I thought I’d experiment a little with some herbs. This version has rosemary, pimenton, and parmesan. Luxury or what eh? As in the recipe for candied almonds, you can just use any savory herbs and you’re good to go.
- 500g almonds
- 1 egg white
- 1 tablespoon dried rosemary
- 1dL finely grated parmesan
- 1 teaspoon salt
- 1 teaspoon pimenton or hot paprika powder
- pinch of black pepper
Preheat the oven to 150 degrees Celsius.
Whip up the egg white until almost white in colour.
Add the almonds and stir thoroughly to coat all the almonds.
In a 3L plastic bag, mix together the rosemary, salt, pepper and pimenton
Add the almonds to the bag and close it. Shake the bag to coat the almonds with the spices.
Place the almonds on a baking tray lined with baking paper.
Bake the almonds in the oven for 30 minutes.
Remove the tray from the oven and give the almonds a stir.
Place the tray back into the oven and bake for an additional 30 minutes.
Transfer the almonds to a bowl and toss in the grated parmesan
Allow to cool for 15 minutes before eating.