Rosemary & Chili Roasted Almonds

Rosemary & chili roasted almonds

Happy New Year’s Eve Eve!  Are we really about to welcome 2014?  That doesn’t seem right.  I swear it was just 2010 and I was going bananas that it was already a decade into the new millennium.  Time doesn’t just fly by; it whizzes past us in hyperdrive!  My son’s growing up too fast, my hair’s showing grays too soon, and I’m increasingly donning “pajama pants” too early in the evenings…it’s Ok to be comfy and ready for bed at 5pm, right?  But as time speeds by, it’s nice to have this day each year that forces us to review the year before, reminisce in the milestones that occurred, and relish in those precious moments that now follow the words “remember that one time…”.   For me, twenty-thirteen has been a year of travel, new friendships, farmers markets, filming (my family and I got to be extras in a movie – that’s for another post), and lots and lots of fabulous food!

And on that note…NUTS!  Because, when don’t you want spicy, earthy, salty, sweet, crunchy nuts?  Always.  Happy New Year!

Rosemary & chili roasted almonds_pan

Those are some sexy nuts!

Rosemary & chili roasted almonds_baking

Rosemary & Chili Roasted Almonds

  • Servings: makes 3 cups
  • Difficulty: easy
  • Print
1 Tablespoon Worcestershire sauce
1 Tablespoon liquid aminos, tamari, or soy sauce
1 teaspoon smoked paprika
1/2 teaspoon cumin powder
1/2 teaspoon chipotle powder
1/2 teaspoon ancho chili powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 Tablespoon brown sugar
3 cups raw, whole almonds
2 Tablespoons olive oil
1 teaspoon salt
1/2 Tablespoon fresh rosemary, finely chopped

Preheat the oven to 325 degrees.  In a large bowl, add the first 9 ingredients (Worcestershire sauce through brown sugar) and whisk to combine.  Add in the almonds, toss until well coated and let sit for 10 minutes.  Add the olive oil, salt and rosemary and mix until well coated again.  {Tossing the almonds with the liquids and spices before adding the oil allows the almonds to slightly absorb those ingredients since the oil acts a barrier – and the oil helps the salt and rosemary stick to the almonds; a gentle layering of flavors.}  Spread the almonds onto a large, rimmed baking sheet and bake for 20 – 25 minutes, until the almonds are browned and crisp.  Let cool.  Enjoy!

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