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!
Those blondies look scrumptious! All crispy and gooey at the same time- warm and fresh out of the oven! I can almost taste them. That’s my birthday cake this year. And the almonds! Hey, the best thing about perfecting your recipes is that you get to test them over and over and they always taste yummy!
Oh yeah, I am having lots of fun learning to roast almonds =) It’s perfect to make a cup at a time because they only last a day or two before they disappear, and then I can try again! Now…if only I could stop burning them so often.