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Almonds with chili, garlic and rosemary

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Ingredients for 1 servings:

  • 200 g almonds, whole kernels
  • 1 tbsp oil
  • 2 rosemary sprigs, the needles of which
  • 2 tsp chili flakes or approx. 1 – 2 tsp Pul Biber
  • 2 cloves garlic
  • some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Heat the oil in a pan and fry the almonds for about 5 minutes over medium heat, stirring occasionally. After 2-3 minutes, add the rosemary sprigs. Peel and crush the garlic cloves, add them to the almonds along with 1-2 teaspoons of chili flakes, and fry for about 3-4 minutes. Be careful not to burn the garlic. Let the almonds cool slightly, then season with coarse salt if desired. The almonds are delicious both hot and cold. Store in a screw-top jar (do not unscrew the lid until the almonds are completely cool).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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