Smoked Paprika & Rosemary Almonds

If you’ve ever roasted nuts and been disappointed that the flavourings stay at the bottom of the bowl (instead of on the nuts), then this is the recipe for you! Basically the secret is to use egg white to bind the flavourings onto the nuts. It also helps the nuts stick together into crunchy clusters. So delish!

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Smoked Paprika & Rosemary Almonds

Total Time 20 minutes minutes

Servings 20 people (approx)

Ingredients

• 1 egg white
• 1-2 stalks rosemary
• 1/4 teaspoon salt
• 500 g raw almonds
• 1 teaspoon smoked paprika

Metric - US Customary

Instructions

• Preheat your oven to 180C (350F). In a medium bowl, whisk egg white until frothy using a hand whisk or stick blender – no need to get your stand mixer out for this job.
• Remove rosemary leaves from the stems. Roughly chop leaves, discarding stems. Add rosemary, salt, almonds and smoked paprika. Toss until well combined. The fat from the nuts will deflate most of the bubbles from the egg white so don’t expect it to look meringuey.
• Spread almond mixture on a baking tray (I line mine with baking paper for easier clean up).
• Bake for 10 minutes. Check and stir. If almonds taste toasted, remove from the heat. If you like a darker roast, leave in for another 5 minutes or so.
• Cool. Store in an airtight container in the pantry.

Variations

no smoked paprika – use regular paprika.

different spice – good with curry powder or a mixture of paprika, cumin and coriander.

different nuts – almonds, macadamias or brazil nuts would be the best substitutes or use a mixture.

egg-free – the egg is the magic which keeps the flavourings stuck to the nuts but if you need to be egg-free, replace the egg white with 2 tablespoons olive oil.

Shelf Life / Storage

Keeps for 3-4 weeks in an airtight container in the pantry or indefinitely in the freezer. If the nuts start to lose their crunch, you can freshen them up by popping back in the oven on a tray for 5 minutes or so.