I love having simple, go-to recipes that I can whip up at the last minute, especially for unexpected guests. Or, let’s be honest, for when I’m craving something delicious, but I’m feeling oh so lazy.
This recipe requires very little effort, and yet you are rewarded with salty, smoky almonds with a fragrant yet subtle rosemary flavour. Crunchy and savory, these nuts make a great appetizer or snack, and are an awesome sidekick to any cocktail or glass of wine.
- 2 cups raw almonds, blanched*
- 2 tablespoons fresh rosemary, minced
- 2 teaspoons salt (or to taste, depending on how salty you like nuts)
- ghee, coconut oil, or olive oil**
* Blanching is super easy. Simply place the almonds in boiling water for 1 minute (not any longer than that). Remove the almonds from the boiling water and run them under cold water to cool. Shake the water off in a colander, and then pop the skins off with your fingers.
**I don’t typically like to heat up olive oil, but it does impart a nice flavour.
1) Heat a large pan over medium heat.
2) Add enough ghee or oil to generously coat the bottom of your pan (approx. 3-4 tablespoons), and allow to heat up.
3) Add the almonds to the pan. Stir frequently so that the almonds don’t burn. The almonds will be ready when they’re golden brown (approx. 5-7 minutes).
4) Turn down the heat to low and add the rosemary and salt. Stir well, and cook just until the rosemary becomes fragrant (approx. 2 minutes).
5) Remove the almonds from the pan and place on paper towel to drain any remaining oil.
6) Enjoy warm or once cooled.