Perfect with Drinks: Spiced and Roasted Almonds of Valensole
This recipe for spiced, roasted almonds is delicious, quick to make and a perfect pairing for the cocktail hour. An aromatic, sweet, salty, nutty crunch that is good for you! I make loads to keep in a jar or give away, though they never last long. I adore the almonds of Valensole, fresh and fragrant, having grown high on the plateau alongside those long fields of lavender! Of course, any almonds will do… but try to find those grown closest to where you are.
Spiced and Roasted Almonds of Valensole
- 3 cups Shelled, Raw Almonds with their skins
- 1/3 cup Brown Sugar
- 2 tsps Fleur de sel salt
- 2 tbsps Ground cumin
- 1 tbsp Ground Coriander
- 1 tbsp Ground Cinnamon
- 1/2 tsp Smoked hot paprika
- 1 tsp Ras el Hanout
- 1 Egg White
- Preheat your oven to 160°C/ 300° F.
- Place a sheet of parchment paper on a baking sheet.
- In a big bowl, beat the egg white until it mousses. Pour in the almonds and toss them, or, using your hands, turn until an even coating of egg white is distributed over the almonds. Leave for about five (5) minutes so the skin begins to plump a little.
- Mix together the sugar, salt and spices in a small bowl, then sprinkle over the nuts, tossing until evenly coated.
- Spread them on the baking sheet and place them in the oven to bake for 40 minutes. After 20 minutes, stir them. Remove from the oven and let them cool. They will keep in a jar for a couple of weeks if you can resist eating them all!
Dessert Recipes with Almonds