Rosemary And Garlic Infused Oven Roasted Almonds Recipes

Steps:

• Note 1 - If you want to blanch the almonds do this: put in pot of water, bring to a boil. Turn off heat, but let them sit until cool. Then take each almond and slip off the skins. Spread on paper towels and let dry before continuing with the recipe. It's labor intensive, but the almonds do look pretty!
• Preheat oven to 325ºF. Grate garlic or use a press. Crumble rosemary. (Note 2 - I use a coffee grinder for herbs, and it easily turns those rosemary needles into a perfect consistency. Or even a powder!)
• In a quart measuring cup, or other bowl, mix together almonds, garlic, rosemary, olive oil and sea salt. Spread out in a single layer on a jelly roll pan (rimmed cookie sheet).
• Sprinkle garlic powder over almonds. (Sometimes the garlic clumps and some of the almonds are less garlicky than others, the powder insures even garlic flavor.)
• Heat in oven for about 1/2 hour. Stir occasionally. Don't let them turn too dark. Turn down oven to 175ºF, heat and stir occasionally for another 15-30 minutes. Turn off oven and let cool down. Cool completely before storing in air-tight container.

Steps:

• Preheat oven to 350°F. Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar; whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts; stir. Transfer to baking sheet, spreading nuts in single layer. Bake until golden, stirring every 10 minutes, about 40 minutes. Cool completely on sheet. (Can be made 1 day ahead. Cover; store at room temperature.)
• *A type of sea salt, available at specialty foods stores and some supermarkets.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread almonds on a baking sheet.
• Bake in the preheated oven until almonds are golden brown and fragrant, 15 to 20 minutes. The nuts will continue to cook after removing from oven. Transfer hot almonds to a wide-bottomed glass or stainless steel bowl.
• Heat olive oil, garlic, rosemary leaves, red pepper flakes, and sea salt in a saucepan over low heat, just before almonds are out of the oven. Mash the garlic and rosemary in the hot oil to release flavor. Pour hot oil mixture over almonds; stir almonds every 5 to 10 minutes until completely cooled.
• Drain oil from the almonds; transfer almonds to a paper towel-lined plate. The almonds will still be shiny and oily to the touch.