For company
Warm-spiced roasted almonds
Smoky, salty, a little sweet — the almond you can't stop eating before dinner has even landed.
15 minMakes 300gCass's rating
Use whole skin-on almonds — they hold the spice mix best.
Method
- 01
Heat the oven to 170°C fan. Line a small tray with baking paper.
- 02
Toss the almonds with olive oil, then with the paprika, cumin, coriander, cinnamon, sugar and salt until evenly coated.
- 03
Spread on the tray with the rosemary sprigs and roast for 10–12 minutes, shaking the tray halfway, until fragrant and deeply golden.
- 04
Tip into a bowl and finish with a pinch more salt flakes. Best served warm — they crisp up as they cool.
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