Monday, June 4, 2012

Oven Roasted Almonds with Fresh Herbs

The almonds in the cupboard were expired. But being me, I didn't want to throw them out. They were only slightly expired and were still in the original packaging so I decided to roast them and bring some new life to them.

I remembered reading a roasted almond recipe in Alice Waters' cookbook, The Art of Simple Food. Turns out everything in that cookbook is amazing. So of course this was no exception. The herb-infused salt on these almonds is really outstanding.

And so I share these addictive little nibbles that I can only imagine would be great with a glass of wine, an appetizer plate or as a little snack any time of day or night!

Oven Roasted Almonds with Fresh Herbs
This is only slightly amended from the original recipe. Alice calls for thyme and savory but I used thyme and parsley instead because that was what was in the garden. Try it with what you have in your herb garden, but be sure to mince the herbs.

1 1/2 tsp hot water
1/2 tsp sea salt
1 1/2 cups raw almonds
3 thyme sprigs, leaves only
1 tsp minced flat-leaf parsley
optional: 2 tsp olive oil

1. Preheat oven to 375 degrees.
2. Stir together hot water and salt in a small bowl until dissolved. Toss with almonds and herbs.
3. Place in cast iron skillet or baking dish and bake for approximately 15-18 minutes, tossing every 5 minutes. They taste great now! If you want to kick it up, move on to step #4.
4. Optional: Toss with up to 2 teaspoons olive oil. (This is what Alice calls for, although you can get away with a lot less if you want just a touch of flavour).