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House Nuts
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House Nuts

Course Snack

Ingredients

  • 2 cups almonds, blanched and skinless
  • 2 tbsp rosemary leaves, chopped
  • 2 tsp flaky sea salt
  • ½ tsp chili flakes - I used Aleppo
  • ½ cup golden raisins
  • 1 tbsp olive oil
  • 1 tbsp brown sugar - I used maple sugar

Instructions

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Toast the almonds on the prepared baking sheet for 10 minutes, until very lightly browned and fragrant.
  • In a mixing bowl combine chopped rosemary, salt, chili flakes, raisins and olive oil.
  • Pour the hot nuts over the mixture and toss to coat.
  • Sprinkle the sugar at the last minute to avoid clumping.
  • The nuts will keep in a sealed container in the pantry for up to 1 month. Recipe from Devin Connell’s book Conveniently Delicious.
    Note: blanched almonds can be found in the baking section of the supermarket.