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It’s Ina First Friday and this week I cooked up some soul satisfying rosemary roasted almonds. This week the blog group’s agreement was to come up with an appetizer or a beverage. Ina Garten really likes her cocktails, but I’m not much into alcohol, so that settled it—an appetizer. When I came across her recipe for thyme roasted Marcona almonds, I thought that sounded very yummy, so to be different, I modified the recipe to use rosemary and California almonds, some with the skin on and some with the skin off. The mixture looks good and it offers variety to the palate.
If you’ve never had Marcona almonds, you must try them. They just taste different from the California almonds, and they are really wonderful. The problem with Marcona almonds is that it is difficult to find them raw. Whenever I have found them, even in Spain, they are already roasted and salted. To me it doesn’t make sense to take a roasted almond and roast it again. After I made the recipe I did find raw Marcona almonds on Amazon, and that might be worth looking into for the future.
Almonds are a power food that are healthy for you, and good to eat at any time. They are a great snack food because they are loaded with protein, vitamin E, manganese, and the skin is full of polynutrients that support your immune system. They are especially good to eat during the holidays when you might be getting more than your fair share of sweets because “eating almonds with high glycemic index food significantly lowers the glycemic index of the meal and lessens the rise in blood sugar after eating” (World’s Healthiest Foods). So maybe, this season when you’re sitting around the table with family and friends, try eating eat some almonds with your fudge.
- 8 ounces California almonds
- 1-1/2 teaspoon olive oil
- 1/2 teaspoon Kosher salt
- 1 tablespoon minced Rosemary
- Pre-heat the oven to 350°.
- Put a cup of water in a small pot and bring it to a boil. Add half of the almonds to the pot and turn off the heat. Let them soak for a minute, and then remove a few almonds from the pot at a time. One by one pinch the almonds from the rounded end to squeeze it through the pointed end. Pat them dry once you have removed the skin.
- Line a jelly roll pan with tin tin foil, and drizzle the olive oil over the pan. Add the almonds, the Kosher salt and the minced rosemary. Toss the ingredients together well, and bake for 15 minutes, stirring every 5 minutes until they are lightly toasted.
Alyce – More Time at the Table, Ansh – Spice Roots, Minnie – The Lady 8 Home, Mireya – My Healthy Eating Habits Chaya – Bizzy Bakes, Linda – Tumbleweed Contessa, Minnie – The Lady 8 Home, Rocky Mountain Woman – Rocky Mountain Woman, Veronica – My Catholic Kitchen (Not this week)