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Friday, November 28, 2008

Spicy Herbed Almonds

It's the day after Thanksgiving and rather than making Pilgrim Sandwiches I'm left wondering what to do with leftover fresh rosemary. These spicy herbed almonds could be a classed-up holiday party treat or even a nice homemade gift if you just grab a mason jar and some ribbon. Start to finish time is about 5 minutes, and most of the effort involves opening spice jars.

1 c. whole Almonds
1/2 sprig fresh Rosemary, finely chopped
Poppy Seeds
Cayenne pepper (I like to go a little overboard)
Kosher Salt
Scant teaspoon Extra Virgin Olive Oil
* Garlic powder

Over low heat, toast the almonds in a dry shallow pan, tossing every once in a while.
After a few minutes add the rosemary, poppy seeds, cayenne, garlic, and salt. (The rosemary will be more fragrant if you let it hang out in the warm pan.)
When you think the almonds are sufficiently toasted, add the olive oil and toss to coat the nuts in the herb-spice mixture.

* I used to be morally opposed to (read: a snob about) garlic powder but I've come to realize that it has its uses in places where fresh minced garlic would burn.

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