A little sweet, a hint of savory, perfectly salty, & delightfully spicy, these roasted almonds make for a perfect snack or accompaniment to a cheese board. You can roast raw almonds, but by soaking your nuts, seeds, legumes, & grains for several hours will allow the final product to be brought to its fullest nutritional potential & make it easier to digest. I store my soaked almonds, cashews, lentils, beans etc. in the refrigerator until I am ready to use them. If your not going to use them up in a few days, you can store them in the freezer in an airtight bag. If you are interested in more information, Sarah Britton from My New Roots has a wonderful post on the benefits of soaking & sprouting.
Enjoy this simple, healthful treat & another lovely August day.
Rosemary & Chili Honey Roasted Almonds
makes 1 cup
1 cup of almonds, soaked overnight, drained & patted dry
1 TBL honey
1 TBL extra-virgin olive oil
1 tsp. red pepper chili flakes
1 tsp. fresh rosemary leaves, roughly chopped
1/2 tsp. Maldon sea salt
- Preheat the oven to 300 degrees F. Line a baking sheet with tin foil or parchment paper.
- In a bowl combine the honey, oil, chili flakes, & rosemary. Mix in the almonds until they are evenly covered, & then spread the almonds in a single layer onto the baking sheet. Sprinkle the Maldon sea salt over the nuts.
- Roast in the oven about 18 minutes total, or until they are starting to turn a toasted golden color. Turn the almonds over half way through the cooking period. Take the almonds out of the oven & transfer them to a plate or another baking sheet lined with parchment to cool completely before snacking (you do not want them to keep cooking on the hot pan).