I decided I would like to make some sort of munchie treat for Himself and I so I looked through my munchies Pinboard to see what looked interesting. There was one for spiced almonds that looked pretty good.
Except I don't like almonds. So I used three different types of nuts in my mix - almonds, pecans, and English walnuts.
The spice mix is what got my attention... there is a definite Middle East vibe with it.
I changed up the recipe a bit, as we prefer savory over sweet. It came out wonderfully... definitely a keeper recipe!
Rosemary Spiced Almonds
1 cup whole almonds, with their skins
(the spice mix makes a LOT... so I did 2 cups of nuts)
1 teaspoon toasted, ground cumin seed
(the spice mix makes a LOT... so I did 2 cups of nuts)
1 teaspoon toasted, ground cumin seed
1 teaspoon hot paprika
(Didn't have hot paprika, I keep smoked on hand. So I used the smoked and added about an 1/8th of a tsp of chipotle for some kick.)
(Didn't have hot paprika, I keep smoked on hand. So I used the smoked and added about an 1/8th of a tsp of chipotle for some kick.)
2 teaspoons chopped fresh rosemary
2 teaspoons olive oil
Fleur de sel (sea salt) to taste
Heat the oven to 400 degrees F.
Measure the spices, and salt into a small dish and set aside.
Spread the almonds on a baking sheet and toast until darkened and fragrant, about 10 minutes. Remove and spill into a sauté pan.
Add the spices. Toss the mixture over heat to coat with the oil.
Add the fleur de sel and spill onto a baking sheet to cool. Store the spiced nuts in a jar.
Measure the spices, and salt into a small dish and set aside.
Spread the almonds on a baking sheet and toast until darkened and fragrant, about 10 minutes. Remove and spill into a sauté pan.
Add the spices. Toss the mixture over heat to coat with the oil.
Add the fleur de sel and spill onto a baking sheet to cool. Store the spiced nuts in a jar.
No comments:
Post a Comment
Blog comments are moderated. Therefore spam, snarks, and any other garbage will not be displayed. And I'm NOT buying anything.