Have my first supper club experience at an artist’s house today so thought I’d make a little treat for people to snack on. Having brought back 1kg of almonds from whole almonds, I thought why not make a healthier snack : roasted almonds with rosemary and sea salt. To sweeten it up a little I added a dollop of maple syrup.
Almonds deliver a nutritious punch. The brown skin is packed with antioxidants which help protect against oxidative stress which can damage molecules in your cells and contribute to inflammation, ageing and diseases like cancer. Almonds are also high in vitamin E with just 1 ounce providing 37% of the RDI (1) and can help lower blood sugar levels.
The beauty of this snack is not only that it delivers a healthy punch, but it looks beautiful and will only take you 20 minutes to make.
Roasted maple almonds with rosemary and sea salt
PREP TIME: 5 min | COOK TIME: 15 min | TOTAL TIME: 20 min | YIELD: 6-8 servings as a snack
- 2 cups of whole almonds
- 1 tablespoon of maple syrup
- 1 tablespoon of olive oil
- 1 teaspoon of sea salt flakes (or more to taste)
- 1 tablespoon of chopped fresh rosemary
- 2 garlic cloves
- Preheat oven to 180C. Line baking tray with parchment paper and layer almonds in a flat layer. Roast for 10 minutes.
- While almonds are roasting, heat a saute pan on medium-low heat. Add the garlic cloves, rosemary olive oil and some sea salt. Heat for a few minutes and stir till salt has dissolved. Let it rest.
- Take almonds out of the oven and toss into the pan. Coat the almonds with the olive oil mixture all over. Sprinkle with more sea salt and add the maple syrup. Stir evenly.
- Transfer almonds back onto the same baking tray and heat for another 5 minutes to let the flavours set and infuse into the almonds.
- Let the almonds cool before transferring to an airtight jar for storage.