Toasted Almonds with Paprika, Rosemary & Olive Oil
Sweet, salty and crisp, these paprika and rosemary toasted almonds are all kinds of wonderful. It goes without saying, that nuts love salt. It brings out their delicate sweetness and enhances flavour, a nice quality sea salt makes all the difference in this recipe.
Overview
- 5 min
- Serves Makes 2 Cups
- Easy
Keep for later
Ingredients
3 tbsp extra virgin olive oil
2 cups Natural Almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika
1 teaspoon flaky sea salt
Instructions
Place a sheet of baking paper on a baking tray or wooden chopping board and set aside.
Warm the olive oil in a large pan over medium heat. Once the oil is hot, add the nuts and rosemary and stir until the nuts are well coated, take care as the oil tends to spit a little. Keep stirring for about 2 minutes, then reduce the heat to low.
Add the maple syrup and smoked paprika, and continue to stir for a further minute.
Sprinkle the salt over the nuts, then immediately remove the pan from the heat.
Using a metal spoon or spatula, transfer the nuts to the baking paper, spreading them out in a single layer to allow the syrup to harden.
Leave to cool completely, then store in an airtight container or jar.
The nuts will keep in a cool dark place for 2–3 weeks.
Created by Eleanor Ozich
Dietary Glossary