Rosemary Paprika Roasted Almonds

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One of our aunts loves snacking. Sweet snacks. Savoury snacks. Anything that she can nibble. She doesn’t have a big appetite for meals but she will snack constantly! Our aunt normally has a bowl or two of some moreish treats on her kitchen counter, often including some type of nut. Now, instead of spending oodles buying specialty flavoured almonds, I decided to try my hand at making my own.

For this recipe, I chose the woodsy, piney rosemary and dusky, spicy paprika, as well as a smattering of salt and a drop of olive oil. Once baked, the almonds are nicely crunchy and flavourful – just be sure to store them in an airtight container, and eat within a few days for the best flavour.

I’m planning on visiting her in New York City in April, and I’m pretty sure these flavourful almonds will be a hit!

Rosemary Paprika Roasted Almonds

 

Author:

Kiku Corner

Recipe type: Snack

Serves: 2 cups

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

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Ingredients

• 2 cups raw almonds
• 1 Tbsp olive oil
• ½ tsp coarse salt (sea salt or kosher salt)
• 2 Tbsp fresh rosemary, finely chopped
• 1 tsp paprika

Instructions

1. Preheat oven to 325F.
2. Line a baking sheet with parchment paper.
3. Mix all ingredients in a medium bowl until almonds are well-coated.
4. Spread almonds onto baking sheet in one layer.
5. Bake almonds for 25 mins.
6. Let almonds cool, then store in an airtight container.

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