Nuts and herbs are a match made in heaven. The heartiness of the nut and the freshness of the herb really complement each other. It's great to have something like this on hand to offer guests along with a glass of something refreshing to drink when they arrive for a party or dinner. I love to put them on a charcuterie board, or pair them with cheese during a cheese course. Besides that, they make a great snack for traveling, too! Roasted Rosemary Almonds are also quick to make so it's a no-brainer kind of idea!
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All the work that is involved is chopping the rosemary. You spread the almonds out on parchment paper on a baking sheet, add the rosemary, drizzle with olive oil, then season with salt.
The easiest way to be sure that the almonds are well coated with the oil is to use your hands.
The best tools I have are on the ends of my arms!-Jacques Pepin
Let them slow roast at 275F for about 20 minutes, then stir them. Put them back in for another 10-15, until they are well roasted and golden when you break them apart.
Roasted Rosemary Almonds make a great hostess gift, too! I like to use small jars, make an attractive, hand-written label, then wrap linen string around the lid and top it off with a rosemary sprig.
Other quick appetizers or snacks that you might like:
Roasted Rosemary Almonds
- 3 cups raw almonds
- ¼ cup fresh rosemary chopped small
- 1-2 teaspoons sea salt
- 3 Tablespoons olive oil
- Preheat oven to 275°F.
- Line a baking sheet with parchment paper.
- Mix all the ingredients together and spread them on the baking sheet.
- Roast for 20 minutes, then stir. Return the baking sheet to the oven and roast for 10-15 more minutes, until they are well-roasted and golden in the middle when broken.
- Serve warm or at room temperature.
- Add to charcuterie boards.
- Serve as a light snack before dinner.
- Serve with a cheese course.
- Chop to put on salad.
- Pack as a travel snack--SO tasty with apples!
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