8-10 ounces raw almonds, either blanched or unblanched (about two cups)
3-4 tablespoons of butter
2 sprigs of fresh rosemary, about two tablespoons chopped
sea salt and freshly ground pepper
Red pepper flakes, cayenne pepper, paprika maybe added to taste if you prefer a spicier snack.
Preheat the oven to 350º.
Melt the butter.
Remove the rosemary leaves from the stem and chop as finely as possible.
On a lined baking sheet, toss together the almonds, butter, rosemary and about a teaspoon of salt and half a teaspoon of ground pepper.
Bake for 10 minutes at 350º and give the almonds a good stir.
Bake for 10-15 more minutes. The almonds should turn a nice golden brown.
There will be be a fair amount of butter left on the pan and letting the almonds cool in little pools of butter creates messy problems later on. So with a spatula or a slotted spoon, move the almonds to a clean piece a parchment paper or foil and allow to cool.
This is also a good time to taste one of the almonds and decide if you want to add more salt, pepper or any other spices you might be putting on your seeds. (Almonds are not really nuts, but are seeds. Did you know that? I didn’t know that until recently.)
Cool almonds.
Notes
Roasted almonds can be made a few days ahead of time and stored in an air-tight container until game day.
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