Almonds with Rosemary and Shallots

Serves 4

Ingredients:

5 cups whole almonds

1 tablespoon extra virgin olive oil

1/2 cup thinly slice shallots

3 garlic cloves, thinly sliced lengthways

2 tablespoons of salted butter

1/4 cup coarsely chopped fresh rosemary

1/4 teaspoon cayenne pepper

1 tablespoon dark brown sugar

1 tablespoon good quality sea salt

Method:

Heat oven to 180C. Toast almonds on flat baking sheet on a layer of baking paper for 8-12 minutes (Note: occasionally rotate almonds to toast all over)

Once cooked, transfer to a large bowl to cool.

Heat olive oil in a fry pan over medium heat. Add shallots and garlic and cook until golden brown. Remove from heat and set aside.

Melt butter in pan and pour over nuts. Add rosemary, cayenne pepper, brown sugar and sea salt and stir well to combine. Finally toss together with garlic and shallots and serve warm. Can be reheated in a warm oven (180C) for 8 minutes before serving.

Source:
Almond Board of Australia