15-minute make: garlic, rosemary and chilli almonds

3 May

With the bank holiday weekend approaching and drinks with friends (or if we’re lucky, a picnic) on the horizon, these spicy nibbles are perfect for today’s quick recipe. And yes, clock-watching readers – you’ll be well shy of 15 minutes on this one. Let’s just say I’ve given you five minutes to collect the rosemary from the garden!

garlic rosemary and chilli almond recipe{adapted from The Passionate Cook}

Garlic, rosemary and chilli almonds

1 teaspoon olive oil

200g almonds

2 cloves garlic, crushed

2 large sprigs of rosemary, leaves only

1 teaspoon dried chilli flakes (or adjust to taste)

1 teaspoon coarse sea salt


1) Gently heat the olive oil in a heavy-based frying pan then add the almonds. Sizzle gently for 3-4 minutes until heated through and beginning to brown a little.

2) Add all the other ingredients, apart from the sea salt. Stir well to coat the almonds and heat for 1 minute more (take care not to burn the garlic, which can become bitter).

3) Line a bowl with kitchen paper and tip in the nuts. Shake around a little to soak up any excess oil then sprinkle with sea salt.

4) Pop into a serving dish and enjoy with a glass of bank holiday Pimms!

I hope you have something lovely planned for the next few days. I have a couple of little excursions on the cards so will be back on Tuesday to catch up!

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