Smoky Paprika & Rosemary Toasted Almonds
These are absolutely addictive! They were a staple on the Cornersmith ploughman plates, but I make them at home for parties and BBQs - they go down well with a beer.
If you’re feeling adventurous, play with the spices and flavours: add chilli powder for more heat, or ground coriander or cumin with orange zest.
These almonds can be stored in an airtight container for up to 10 days, so it’s worth doubling the recipe if you want to eat them by the handful.
Ingredients 5
50 ml olive oil
2 tsp salt
1 tsp smoked paprika
1⁄3 cup rosemary, finely chopped
500 g raw almonds
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Method 4
Preheat the oven to 140°C (275°F/gas mark 1) and line two baking trays with baking paper.
Combine the , and in a large bowl. Add the and , then use your hands or a spoon to mix everything together well.
Place the on the prepared trays and spread them out evenly. Bake for 45 minutes or until the almonds are toasted through, shaking the trays every 10-15 minutes so they toast evenly.
Leave to cool to room temperature, then serve or store in jars or an airtight container.
Cornersmith's tips
To check if the almonds are perfectly toasted, bite one in half and check the colour inside. If it is golden, then they're ready. If it is still pale and white inside, they'll need a little longer. And remember to put the timer on when toasting nuts. They burn quickly when you're not looking.
Helpful tips
Can I use a different type of nut instead of almonds in this recipe?
How can I make the almonds spicier without altering the other flavors too much?
What the herbs can I use?
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Notes
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