Australian Almond Board

Almonds with a dash of spice as a side dish or a pre-dinner snack 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 unsalted butter
  
• 1/4 cup coarsely chopped fresh rosemary
  
• 1/4 teaspoon cayenne pepper
  
• 1 tablespoon dark brown sugar or substitute a drizzle of honey to taste
  
• 1 tablespoon salt  (or for a healthy alternative, low sodium salt such as iodine salt)
  

Instructions

Heat oven to 180C. Toast almonds on a layer of baking paper for 8-12 mins ( occasionally turning them 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 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 mins before serving.