These easy herbed roasted almonds are so versatile. Perfect to serve with drinks, they would make a terrific snack to serve at your New Year’s Eve party. Or if someone else is hosting, roasted almonds also make an amazing low maintenance host/hostess gift.
Beyond that, you can roast up a batch and keep them around the house or the office for healthy snacking anytime! I’ve personally made a New Year’s resolution to do just that.
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When we have people over for dinner, I like to offer a little something to munch on with pre-dinner drinks. But I don’t necessarily want people to fill up on snacks or hors d’oeuvres before the main course is served. That’s where these herbed roasted almonds come in. (Oh, if you have a few extra minutes, spoil your guests even more and make these spicy cheddar cheese straws!)
They take just about five minutes to assemble and get in the oven. The almonds are tossed in a little bit of salted water before roasting which helps to ensure that every almond gets properly seasoned. After they come out, just toss them with a little olive oil, add some salt and they are ready to go.
The original recipe calls for using thyme and winter savory, but I’ve never seen winter savory at my grocery store, so I settled for just thyme. I love the earthy flavor of thyme, but you could use other herbs like rosemary or oregano. You could also substitute other nuts for the almonds, like cashews.
I’ve never been to Chez Panisse but it’s definitely on my bucket list. For whenever we finally get around to that California trip! From all I’ve read about the place, it sounds like exactly the sort of food I love best. Simple, seasonal, light and perfectly executed.
Do you have any restaurants you’re dying to try?
Herbed Roasted Almonds
- 1 1/2 cups raw whole almonds
- 1 1/2 teaspoons hot water
- 1 teaspoon salt, plus more to taste
- 6 sprigs fresh thyme, leaves only
- 2 teaspoons olive oil, plus more for the pan
Preheat the oven to 375 degrees F. Lightly oil a baking sheet, or cast iron skillet with olive oil
Stir together the salt and hot water in a medium bowl to dissolve the salt.
Add almonds and herbs to the salt water and toss until well coated. Spread the almonds in the baking sheet or pan in a single layer. Roast for about 15 minutes, stirring once or twice until almonds are toasted. Take care not to burn them.
Remove almonds from the oven and put back into the bowl along with two teaspoons olive oil and more salt to taste. Toss until well coated. Cool and serve.
Adapted from The Art of Simple Food by Alice Waters.