Rosemary Honeyed Almonds in a rustic ceramic bowl, featuring roasted almonds coated in a glossy honey glaze infused with fresh rosemary and sea salt. Garnished with rosemary sprigs, set on a wooden table with extra honey and a glass of herbal tea in the softly blurred background.

Rosemary Honeyed Almonds

Share on Facebook Recept afdrukken

Ingrediënten

  • 1 teaspoon olive oil
  • ½ cup sliced almonds
  • pinch of sea salt
  • pinch of black pepper
  • ¼ teaspoon dried rosemary crushed a bit
  • 2 teaspoon honey

Instructies

  • In a heavy cast iron pan over medium high heat, add the olive oil and the almonds.
  • Keep the pan moving as the almonds begin to get toasted.
  • As soon as you smell the nuttiness, add the salt, pepper and rosemary.
  • Toss for one more second then add the honey.
  • Stir until all of the almonds are coated.
  • Continue for just a few more seconds, remove from the heat and allow the nuts to cool in the pan for just a few.

Notes / Tips / Wine Advice:

1. Ricotta Salata is an Italian semi-hard cheese made from goat’s milk. It has a mild briny flavor and crumbles nicely. It’s perfect in salads like this.
2. The leaves of baby kale are so tender and the flavor is very mild. As I said, if you can’t find baby kale, try Lacinto kale…but truly, this will be wonderful with any green you love.
————————————————————————————————–
Recipe Category Nuts / Side Dish
Translate »