There are some days when the heat is nearly too much. To escape the heat, and perhaps the sun, you just want to hide in a cool shady place until it is all over. Years ago on a trip to Valencia, with similar weather, we took refuge in a street side pub. We attempted to overcome the heat with glasses of ice cold beer, and plenty of delicious salty olives. Now I love olives, but I am alone in my household with this. So, instead every once in awhile I make of batch of these rosemary roasted almonds for snacking.
These little nuts suck you in with the saltiness, but then hit you with a concoction of spicy and herby flavours. They are excellent anytime of the year, but on warm sunny days they help make the cold beer taste even more delicious. If you are feeling particularly axventurours, might I suggest trying this recipe for fried Manchego cheese from Coley, which looks like it too would be good with the pairings below.
Simple enough to make, you combine the spices with some finely chopped rosemary and olive oil. Toss the almonds in this and spread on a baking sheet and roast for 20min in the oven. Let cool, and then devour.
Beer, absolutely this needs beer. I might suggest a good lager such as Kronenbourg, we had a nearly local London Pils.
These are meant for chilling out, get some Black Keys out (Gold on the Ceiling anyone?) or some Train with Drive By.Listen on iTunes Listen on Spotify Listen on Amazon
- 300 g raw almonds
- 4 TB olive oil
- 1 1/2 tsp fine sea salt
- 4 TB finely chopped fresh rosemary
- 1 tsp hot smoked paprika
- 1/4 tsp garlic powder
- 1 tsp maple syurp
- Prepare a baking sheet with non-stick paper, and heat the oven to 140c
- In a bowl combine all ingredients, and stir well to combine. You could even use your hands to get full coverage.
- Spread evenly on a sheet and slow roast for 40-50min, shaking every once in awhile.
- Leave to cool, then enjoy.
For added fun, I added this to Angie’s Fiesta Friday!