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Recipe Detail Page
Rosemary Almonds
Summer 2013
The flavour of these savoury nuts is enhanced by roasting in a combination of butter and olive oil. They are an excellent nibble on picnics and they also make a very welcome hostess gift. Stash a jar in your freezer for an instant and interesting item to serve with drinks.
Makes 4 cups (1 L)
ALMONDS
4 cups (1 L) blanched or natural almonds
2 tsp (10 mL) melted butter
2 tsp (10 mL) olive oil
1 tbsp (15 mL) very finely chopped fresh rosemary
1 tsp (5 mL) fine salt
¼ tsp (1 mL) cayenne
FLAVOUR BOOSTER
1½ tsp (7 mL) very finely chopped fresh rosemary
¼ tsp (1 mL) fine salt
1 Preheat oven to 350°F (180°C).
2 Place almonds in a mixing bowl; mix butter and oil. Drizzle over almonds; stir until almonds are well coated. Mix rosemary, salt and cayenne; stir into almonds. Turn coated almonds out in a single layer onto a 15 x 10‑inch (38- x 25-cm) jelly-roll pan or similar baking sheet.
3 Bake 10 minutes; stir. Then bake 5 minutes; stir. Continue baking another 3 to 5 minutes or until deeply toasted. Place almonds still on pan on a cooling rack.
4 For a fresh flavour boost, mix rosemary with salt. When nuts are cool, evenly sprinkle over nuts; stir well.
5 Store airtight for several hours at room temperature to allow flavours to mellow and oiliness to disappear. Nuts keep well at room temperature for a day or two. Or freeze, defrosting almonds in an airtight container until room temperature before unwrapping.
Makes 4 cups (1 L)
