[dropcap style=”font-size: 60px; color: #9b9b9b;”] H[/dropcap]ave you ever roasted nuts with spices and been disappointed that the flavourings stay at the bottom of the bowl (instead of on the nuts)?
Then this week’s recipe is just for you!
Recently I was inspired to try out a new method I’d read about from the very clever Emma Knowles in Australian Gourmet Traveller Magazine.
Basically the secret is to use egg white to bind the flavourings onto the nuts. It also helps the nuts stick together into crunchy clusters.
And even better, it gives a fine crunchy coating, instead of the oily vibe you normally get from oil roasted nuts. So delish!
Smoked Paprika & Rosemary Almonds
I just love love love the flavour of smoked paprika and rosemary together but can’t take credit for the idea. This was inspired by the roast nuts in the fab cookbook from little Sydney cafe, Cornersmith.
makes: 500g (1lb)
takes: 20 minutes
1 egg white
1-2 sprigs rosemary chopped
1/4 teaspoon salt
500g (1lb) raw almonds
1 heaped teaspoon smoked paprika
1. Preheat your oven to 180C (350F). In a medium bowl whisk egg white until frothy using a hand whisk or stick blender – no need to get your stand mixer out for this job.
2. Add rosemary, salt, almonds and smoked paprika. Toss until well combined. The fat from the nuts will deflate most of the bubbles from the egg white so don’t expect it to look meringuey.
3. Spread almond mixture on a baking tray (I line mine with baking paper for easier clean up).
4. Bake for 10 minutes. Check and stir. If almonds taste toasted, remove from the heat. If you like a darker roast leave in for another 5 minutes or so.
5. Cool. Store in an airtight container in the pantry.
no smoked paprika – use regular paprika.
different nuts – almonds, macadamias or brazil nuts would be the best substitutes or use a mixture.
egg-free – the egg is the magic which keeps the flavourings stuck to the nuts but if you need to be egg-free replace the egg white with 2 tablespoons olive oil.
Shelf Life / Storage
Keeps for 3-4 weeks in an airtight container in the pantry or indefinitely in the freezer. If the nuts start to lose their crunch, you can freshen them up by popping back in the oven on a tray for 5 minutes or so.
ps. Want to win a copy of my print book ‘5-Ingredients 10-Minutes?
I really want to hear from you! What have you enjoyed about Stonesoup? Do you have any ideas how I could make it better? Did you like the sound of this recipe? Let me know in the comments below. The winner for May will be judged on Monday.