When Alex and I first became friends, one of the first things I noticed about him was his almond eating habit. I know that sounds totally weird and bizarre but our friendship was started over lunches in the cafeteria at work and I’m kind of food-obsessed, so I found his almond addiction adorable. (Alex, have I totally embarrassed you yet?) I learned that he was trying to lower his cholesterol which was obviously a subject I found interesting. I would also like to note that after a year of dating me, his cholesterol went down 30% and he’s now in the totally normal range. Coincidence? Hm.
Anyways, I remember he would always have wasabi roasted almonds which I’d never tried before. I’m not a huge fan of wasabi but I love the idea of infusing flavor in almonds by roasting them. I’ve never really tried it so when I found myself with leftover rosemary from the Goat Cheese Mashed Potato recipe, I figured I’d give it a shot.
It worked beautifully.Print
- 2 cups raw almonds
- 2 tsp oil (I used olive)
- 1/4 tsp salt
- 2 sprigs of fresh rosemary
- Preheat the oven to 350.
- Toss the almonds in the oil and salt to coat.
- Wash the rosemary and pull it off the step.
- Finely chop the rosemary and then sprinkle the almonds and toss to coat.
- Spread on a baking sheet and roast for about 10 minutes or until they just begin to brown.
These made the kitchen smell so amazing, it was worth heating up the oven on an hot afternoon. I packed some up in a mason jar and put them in my purse for snacking all weekend. Good bye boring almonds.