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Rosemary and chilli roasted almonds recipe

1 rating

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

Serves 6 as a snack
Takes 20 mins
220 calories / serving
Vegetarian
Gluten-free

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

Energy
910kj
220kcal 11%
Fat
18g 26%
Saturates
2g 10%
Sugars
2g 3%
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