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The Perfect 15-Minute Spiced Rosemary Almonds – vegetarian recipe
Stav Kogan

The Perfect 15-Minute Spiced Rosemary Almonds

The ultimate savory snack that's both incredibly easy and ridiculously addictive. In just 15 minutes, transform simple raw almonds into a warm, aromatic, and flavorful treat perfect for any occasion. The combination of fragrant rosemary, smoky cumin, and a gentle kick of cayenne
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 6 serving
Calories: 300
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (30 ml / 1 fl oz) coconut oil or ghee
  • 2 teaspoons (10 ml / 0.3 fl oz) finely chopped fresh rosemary leaves
  • 1¼ teaspoons finely ground sea salt
  • 1 teaspoon (5 ml / 0.2 fl oz) erythritol
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground black pepper
  • Pinch of cayenne pepper
  • 1¼ cups / 200 g (7.1 oz) raw almonds
  • & Variations
  • Swap Your Nuts: This recipe is incredibly versatile! For pecans, use 1½ cups / 210 g (7.4 oz) and cook for 2-3 minutes. For cashews, use 1¼ cups / 200 g (7.1 oz) and cook for 6 minutes. For walnuts, use 1½ cups / 180 g (6.3 oz) and cook for 3 minutes.
  • Watch the Heat: Keep the flame on low and stir frequently. Spices and nuts can burn quickly, so keep a close eye on them. They're done as soon as they become fragrant and lightly toasted.
  • Storage Savvy: Store cooled nuts in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month. They're delicious straight from the freezer, no thawing required!
  • Dietary Adjustments: To make this recipe dairy-free or vegan, use coconut oil. For a coconut-free version, use ghee. To make it nightshade-free, simply omit the cayenne pepper.

Method
 

  1. In a large frying pan, melt the coconut oil or ghee over low heat.
  2. Once melted, stir in the fresh rosemary, sea salt, erythritol, cumin, black pepper, and cayenne pepper to create a fragrant spice blend.
  3. Add the raw almonds to the pan, tossing to coat them completely in the spiced oil.
  4. Cook for 5 to 8 minutes, stirring every 30 seconds to prevent burning. The nuts are ready when they become aromatic and begin to brown slightly.
  5. Remove the pan from the heat and transfer the nuts to a plate or baking sheet in a single layer. Allow them to cool completely before serving—they will get crunchier as they cool!
  6. Cool for Crunch: Don't skip the cooling step! The almonds will crisp up significantly as they cool down.
  7. Spreading them in a single layer on a baking sheet speeds up the process.

Nutrition

Calories: 300kcalCarbohydrates: 3.8gProtein: 8.5gFat: 25.6g

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