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Rosemary and chilli roasted almonds recipe
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These quick and easy yet rather special roasted almonds are coated in a herby spice mix with crushed chillies and rosemary. Perfect as a tasty snack or crunchy salad topper. See method
Ingredients
- 1 tbsp finely chopped rosemary leaves
- ½ tbsp light brown soft sugar
- a pinch of dried crushed chillies
- a pinch of salt
- 1 tsp butter
- ½ tbsp extra-virgin olive oil
- 200g almonds
Each serving contains
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Energy
910kj
220kcal
11%
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Fat
18g
26%
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Saturates
2g
10%
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Sugars
2g
3%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 2.8g
Protein 8.5g
Fibre 4.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss together the rosemary, sugar, chillies and salt.
- Stir together with the butter and olive oil. Spread the almonds on a baking sheet and bake for 8 mins.
- Remove, toss in the spice mix until the butter has melted and the nuts are evenly coated. Return to the tray and bake for 8 mins. Serve warm or at room temperature.
See more Snack recipes