Toasted Almonds with Paprika, Rosemary & Olive Oil
To celebrate National Nut Day we teamed up with Eleanor Ozich to create a delicious recipe for you to try. 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. You could enjoy the almonds simply as they are, or pop in to a glass jar, and gift to a nut-loving friend. Please be warned, these are tempting, and very addictive!
To celebrate National Nut Day we teamed up with Eleanor Ozich to create a delicious recipe for you to try. 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. You could enjoy the almonds simply as they are, or pop in to a glass jar, and gift to a nut-loving friend. Please be warned, these are tempting, and very addictive!
Ingredients
3 tbsp extra virgin olive oil
2 cups Alison’s Pantry Natural Almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika
1 teaspoon flaky sea salt
Method
- 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.
- Makes a medium sized jar full.
The nuts will keep in a cool dark place for 2–3 weeks.
This recipe was created by Eleanor Ozich for Alison’s Pantry.