smoked almonds

Ingredients for 5 servings:

• 250 g almonds, blanched
• ½ tsp rosemary, chopped, dried
• 1 tsp smoked salt
• 2 tbsp butter, coconut or olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

vegetarian, vegan, gluten-free, lactose-free, paleo

Melt the oil in a pan over medium heat. Add the almonds and roast gently, stirring occasionally. Once they’ve turned a nice light brown, sprinkle the rosemary and smoked salt over the almonds. After about 1 minute, the rosemary will start to smell – time to remove the almonds from the pan. Place them on kitchen paper to drain. For larger quantities, it’s best to roast the almonds in batches. Tip: Soak the almonds in water for several hours beforehand, then blanch them in hot water and peel them. Then dry them in a dehydrator – this way you’ll get nice, plump, round almond kernels instead of wrinkled ones. This process will, of course, take longer.