spicy rosemary maple roasted almonds
I made these for a Thanksgiving appetizer to have on hand for my sister-in-law who is allergic to dairy and gluten, but they have been such a hit that I’ve made at least three batches since then too. They’re super easy, and, if you’re like us and snack on lots of almonds, cashews, walnuts, pistachios, and the like, this is an easy way to spice things up. We’ve only used the seasoning on almonds so far, but I’m sure pretty much any nut or mixture of nuts would work.
It’s also a healthy snack to have on hand, but pretty enough to work for guests too as a quick appetizer for a neighbor who drops by unexpectedly. They’re dairy, grain, refined sugar free too, so pretty much anyone can eat them. Well, unless you’re allergic to nuts, but I did my best!
Ingredients
- 5 cups raw almonds (or the nut of your choice)
- 4 tbsp olive oil or melted coconut oil (or butter if you're not worried about dairy)
- 4 tbsp real maple syrup
- 2 tbsp dried rosemary
- 1/4 to 1/2 teaspoon cayenne pepper (depending on how spicy you like things)
- 2 tsp sea salt
Instructions
- Preheat the oven to 350 degrees.
- Combine the olive oil (or melted coconut oil or butter), maple syrup, and spices.
- Pour over the almonds and stir to make sure the mixture covers the almonds.
- Spread the almonds on a rimmed baking sheet.
- Pop in the oven for about 20 minutes. Test the almonds to see if you want them roastier (that's definitely not a word), and put them back in the oven in 3-5 minute increments until they're roasty enough for you.
- Once they're out of the oven, sprinkle the salt on top while the almonds are still hot so it sticks better.
- Serve or let cool and store in a covered jar for up to four weeks (if they last that long!).
Notes
Adapted from Food in Jars.
