I told you last week about my very toasty attempt at roasted almonds. Well I tried it again tonight, and they turned out much better. I made both rosemary-sea salt and mixed-spiced varieties. 

Rosemary- sea salt almonds

For the rosemary almonds, I used a mortar and pestle to crush up 1 Tbs rosemary, 1 tsp  sea salt, and a tabelspoon of olive oil. I think that helped the rosemary infuse into the oil. I stirred that into a cup of almonds, and roasted for only 10 minutes this time. Crunchy and very rosemary and delicious.

Spice roasted almonds

For the spiced almonds (which quite frankly are not spicy) I bashed up 1/4 tsp each: coriander, cumin, sea salt, along with 1.5 tsp paprika and 1/2 tsp chili flakes, and 1 Tbs olive oil. I coated 1 cup of almonds and baked also for 10 minutes, however because the oven was quite warm for the second batch, they turned out a bit toastier. These are good, but I think not as special as the rosemary almonds. I will keep experimenting and let you know if I find any awesome recipes here.

PS: Almonds are healthy!