Saturday, September 1, 2012

Rosemary Almonds

These are a great variation I came up with of the crispy almonds from Nourishing Traditions.

Rosemary Almonds
1 pound slivered, blanched raw almonds (I buy mine at Trader Joe's) - make sure they're steam, not chemically, pasteurized
handful of fresh rosemary (snipped into small pieces) or about 1 Tablespoon of dried rosemary
1 Tablespoon kosher or sea salt

Put almonds in stock or sauce pan and cover with water.  Add salt and rosemary and bring almost to a boil.  Turn off heat, cover, and let soak for around 9 hours.

Drain almonds and spread in a thin layer on two cookie sheets.  Put into oven on warm - that's 170 degrees with my oven.  Test after about 14 hours - they should be crispy when done.  Cool and store in airtight container.

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