Ingredients
Almonds and Oil
- 2 cups raw whole almonds
- 1 tsp extra virgin olive oil
Flavorings
- 2 Tbsp maple syrup
- ¾ tsp Spanish smoked paprika
- 1 Tbsp finely chopped fresh rosemary (slightly heaped)
- ¾ tsp ground cumin (freshly ground if possible)
- ¼ tsp ground coriander (freshly ground if possible)
- ¾ tsp fine salt
Instructions
- Preheat the oven: Preheat your oven to 160°C (325°F) to prepare for gentle roasting.
- Mix ingredients: In a large bowl, combine the raw almonds, olive oil, maple syrup, Spanish smoked paprika, chopped fresh rosemary, ground cumin, ground coriander, and fine salt. Mix thoroughly until the almonds are well coated with the seasoning mixture.
- Prepare baking tray: Line a baking tray with parchment paper to prevent sticking and spread the coated almonds into an even single layer across the tray.
- Roast the almonds: Place the tray in the preheated oven and bake for 20 to 25 minutes. Halfway through cooking, shake or stir the almonds to ensure even roasting. Watch carefully towards the end to avoid burning.
- Cool and store: Once roasted, allow the almonds to cool completely on the tray. After cooling, transfer the almonds to a sealed glass jar to maintain their crunch and freshness.
Notes
- Store the roasted almonds in a sealed glass jar in a cool, dry place for up to 2 weeks.
- For extended freshness, refrigerate the almonds for up to 1 month.
- For long-term storage, freeze the almonds in airtight bags for up to 3 months.
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
