I made these wonderful Rosemary Roasted Almonds for my friend Kelsey’s couple’s shower last weekend. It was so fun to celebrate her and her fiancé Airam before they head back to Hong Kong for 6 months before returning to the U.S. to get married around Christmas. Even though I miss my far-off friends, the distance makes eventually reconnecting with them so much sweeter.
Aside from being a lovely snack for the shower guests to nibble, these almonds are my go-to snack. They’re a little sweet, a little savory, and a little spicy – so well-balanced but full of flavor. I love the extra texture from the quinoa and flax seeds.
A word to the wise: when you place the almonds coated with the maple mixture onto the baking sheet, make sure to scoop the almonds out of the mixing bowl, as opposed to dumping them straight on the baking sheet with all the residual maple mixture. It’ll make the almonds sticker and create a gummy film on the bottom when they bake. It does add a little more flavor, but it kind of messes with the texture in a way I find unpleasant.
And yes, I know the spring of greenery in the below photo is thyme, not rosemary . . . I could only buy an assorted pack of fresh herbs at the grocery store since they were out of plain rosemary. There were only a few springs of rosemary in the assorted pack, so I had to use them all for the almonds. But I still wanted to add in a little color to the photo
Hope you enjoy snacking on these as much as I do!
- • 1 egg white
- • 2½ tablespoons maple syrup
- • ¼ teaspoon cayenne pepper
- • ½ teaspoon black pepper
- • 1 teaspoon sea salt
- • 2½ cups raw almonds
- • 2 tablespoons flaxseeds
- • 3 tablespoons quinoa
- • 1½ tablespoons chopped rosemary
- Preheat the oven to 300º and line a rimmed baking sheet with parchment paper or a silpat.
- In a large mixing bowl, whisk the egg white until frothy. Whisk in the maple syrup, cayenne, black pepper, and salt. Stir in the almonds, flaxseeds, quinoa, and rosemary, making sure everything is coated.
- Scoop the almonds on the prepared baking sheet in an even layer. Bake until the almonds are brown and fragrant, about 25 to 30 minutes. Let cool before serving. Store leftover almonds in an airtight container.
Adapted from The Sprouted Kitchen