Smoked Paprika & Rosemary Almonds
Servings 20 people (approx)
Ingredients
- 1 egg white
- 1-2 stalks rosemary
- 1/4 teaspoon salt
- 500 g raw almonds
- 1 teaspoon smoked paprika
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.