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Rosemary and chilli roasted almonds recipe

Rosemary and chilli roasted almonds

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

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

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Each serving contains

Energy
910kJ 220.0kcal
11%
Fat
18g
high26%
Saturates
2g
high10%
Salt
0.2g
medium3%
Sugars
2g
medium3%

of the Reference intake

Carbohydrate 2.8gProtein 8.5gFibre 4.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss together the rosemary, sugar, chillies and salt.
  2. Stir together with the butter and olive oil. Spread the almonds on a baking sheet and bake for 8 mins.
  3. 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.

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