Rosemary Toasted Almonds

I’m always on the look out for new snack ideas and stumbled across this recipe for Rosemary Toasted Almonds whilst thumbing through my Leon: Naturally Fast Food cookbook. Having experimented with a small batch this afternoon I can wholeheartedly recommend them, amazing how some rosemary, olive oil, sea salt and 15 minutes can transform the humble almond into something altogether more sophisticated. Grown up enough to serve up to dinner guests…

Ingredients:

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• 500g whole almonds with skins on
• 6 sprigs of fresh rosemary
• 50ml extra virgin oil
• Sea salt

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Method:

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1. Preheat the over to 170°C/325°F/gas mark 3
2. Spread the almonds out evenly on a baking sheet (no more than three deep). Add four of the rosemary sprigs. Remove the leaves from the remaining sprigs and set aside.
3. Toast in the oven for about seven minutes, or until just staring to go brown.
4. Remove and discard the rosemary sprigs and while still hot, toss with the olive oil, salt and reserved leaves.
5. Return to the oven for three more minutes, until the almonds are fully toasted. Don’t over-toast – they’ll go bitter!

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