Italian Spiced Almonds
Italian Spiced Almonds
Servings
6
Prep Time
5 minutes
Cook Time
35 minutes
Flavored with fresh rosemary and Oaktown Spice Shop’s Garlic Salt, Calabrian Hot Chile Powder, Erbe Italiane di Lusso and Granulated Garlic, these spicy roasted almonds are finished with flaky sea salt and are such a treat. They are a fantastic way to get the party started, especially when paired with your favorite Italian cocktail, say a Cappelletti Spritz, Negroni or a glass of Prosecco. Make them in bulk and pack them as gifts during the holidays or as a present for your favorite host.
Photo, recipe and styling by Bebe Carminito
Ingredients
-
1 1/2 tablespoons olive oil
- 1 tablespoon finely chopped fresh rosemary, plus 1 sprig, for garnish (optional)
-
3/4 to 1 teaspoon Oaktown Spice Shop Garlic Salt
-
1/2 teaspoon Oaktown Spice Shop Calabrian Hot Chile Powder
-
1/2 teaspoon Oaktown Spice Shop Erbe Italiane di Lusso
-
1/8 teaspoon Oaktown Spice Shop Granulated Garlic
- 1 1/2 cups (210 g) raw whole almonds
-
Flaky sea salt, for sprinkling (optional)
Directions
Line a small sheet pan with parchment paper and preheat the oven to 350°F (175°C).
In a medium bowl, combine the olive oil, rosemary, Garlic Salt, Calabrian Hot Chile Powder, Erbe Italiane di Lusso and Granulated Garlic and stir with a flexible rubber spatula to blend. Add the almonds to the bowl and toss thoroughly to coat. Spread the almonds out in a single layer onto the prepared pan, being sure to dress with all of the spicy and salty oil. Roast for about 15 minutes giving the pan a shake every 5 minutes to make sure the nuts cook evenly.
Remove the almonds from the oven and sprinkle them with flaky sea salt, tossing them once more. Spread them in an even layer on the pan and place it on a wire rack. Let cool to room temperature, about 20 minutes. Store in an airtight glass jar with a tight-fitted lid for up to 2 weeks.
Serve sprinkled with flaky sea salt and garnish with a rosemary sprig for a bit of flair.
Recipe Note
To check the doneness of the almonds, cut one in half with a paring knife. If it’s tan on the inside, it is perfectly roasted. This works like a charm every time, thank you Kate!
