Red Chile Rosemary Almonds
Most people cook at night. I like to wake up bright and early and and do my cooking and baking then. – And at night too. It’s an addiction. I fell in love with marcona almonds the first time I tried them. It was love at first sight. So now whenever I can, I use marcona almonds in my recipes. This recipe of Red Chile Rosemary Almonds will make you feel like Martha Stewart with the warm aroma of nuts roasting in the home. It feels snuggly and perfect. It’s perfect for all of the guests that may be stopping by this month.
We have people coming over for dinner every weekend. My husband apologized to me for this but I’m smiling like a cheshire cat. This is the best present ever. I get to test out new recipes and make feast after feast with overflowing wine and decadent dishes. Happy birthday to me! We will definitely be including these spicy nuts on our appetizer board.
3 cups of marcona almonds (or regular peeled almonds)
1 tablespoon of avocado oil (or any oil)
3/4 tsp of sea salt
3/4 tbs of sugar
1/2 tsp of ground cumin (I only had whole cumin and it ground up nicely in the coffee grinder)
1/2 tsp of dried thyme
1/2 tsp of chopped fresh rosemary
pinch of red chili flakes
pinch of whole rosemary for garnish (optional)
1. Heat oil in pan on low.
2. Add nuts until they start to golden
3. Mix the rest of the ingredients, add to nuts, and stir until coated and fragrant (about 3-5 minutes)
4. Cool and try not to eat them all.