Rosemary and chilli roasted almonds recipe
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
- Gluten-free
- Vegetarian
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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Shop ingredientsEach serving contains
- Energy
- 910kJ 220.0kcal
- Fat
- 18g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 2.8gProtein 8.5gFibre 4.3g
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- 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
