This roasted almonds with rosemary is a super healthy snack and a great flavour enhancement to regular almonds.
This delicious snack is inspired by a David Rocco recipe. Recently I saw the celebrated chef in the latest season of his Dolce India roasting cashew nuts with rosemary on a Goan beach. If I remember correctly, David’s preparation was based on bar nuts from the Union Square Cafe Bar. Anyway, after watching that episode I wanted to try it myself. Since we had some Californian almonds in stock, I thought of using them in my recipe to replace the cashew nuts!
About this recipe
It’s all about enhancing the already great flavours! We saute some finely chopped rosemary in olive oil. After a few seconds to release the distinct aroma, we toss in the almonds. After roasting them on low heat to get a nice coating of rosemary and olive oil, we’ll add some basic spices and seasoning to add some heat. The final touch is some honey. Drizzling with honey will add to the depth of flavours.
If the great flavour is not enough to float your boat, here is a summary of the health benefits of this superfood. Almonds are rich in vitamins B and E and loaded with the essential minerals calcium, iron, magnesium, manganese, phosphorus, and zinc. From lowering bad cholesterol to reducing heart disease risk, almonds really qualifies as the king of nuts! Almonds are also a great source of protein and dietary fibre. Let’s also not forget that we have one more superfood in this recipe – honey!
Note: Never serve/eat roasted nuts when they are hot. A little patience is advised. Let them cool down to room temperature for the best results!
Roasted almonds with rosemary
- 1 cup almonds
- 1/2 tablespoon olive oil
- 1 tablespoon rosemary finely chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon chilli powder or paprika
- to taste salt
- 1/2 tablespoon honey
- Heat some olive oil in a pan.
- Add the finely chopped rosemary and give it a cook stir.
- Saute for about 30 seconds to release the aromas.
- Toss in the almonds, mix well to get a good coating of olive oil and rosemary.
- Roast for a minute on a low flame.
- Sprinkle salt, turmeric powder and chilli powder. Switch off the flame, and mix well.
- Now drizzle honey, and give the pan a quick shake.
- Let it cool down. Roasted almonds with rosemary and honey are ready to serve.
- If you don't want to use chilli powder or paprika, you can try a seasoning of black pepper
- Replacing rosemary with curry leaves is a nice variation and a desi twist