Appetizer Chef Burnell Shively Provencal Recipes Taste

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

Chef Burnell

A quick-to-make snack perfect for a cocktail hour or just to have in the pantry (If you don't eat them all before you can store them). Tasty roasted almonds with a hint of spice that make them an incredible snack that is good for any occasion.

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Prep Time 10

Cook Time 40

Resting Time 20

Total Time 1 10

Course Appetizer

Cuisine French

Servings Large Jar

Equipment

Ingredients

3 cups raw almonds shelled, 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 hot smoked paprika
1 tsp Ras el Hanout
1 egg white

Instructions

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!

Keyword Almonds, Appetizer

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Tags:Almonds,Appetizers

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Chef Burnell

An American raised in Surrey, England, Burnell has always had a huge appetite for life. She began her career as a textile designer in Como, Italy. She continued freelance in forty-three countries and five continents to lend her hand to many creative pursuits as a stylist, exhibiting fine artist, illustrator and lecturer.

She founded Littlebrook Cultural Management Inc. and ran the international art school ARTVENETO in Feltre, Italy, accredited by the University of Denver at Colorado. She made the sister-city-ship between Feltre in Veneto and Golden in Colorado. Twice, as the British representative, she painted at POOART for Peace in Slovenia, a program supported by the Slovenian government and UNESCO.

This passion for culture got significantly more scientific when she launched a natural fermentation remedy to America's wine, beer and cheese industries as Director of Marketing & Communications for a multi-national BioPharma company. When her children launched from the nest, she continued independently to research and develop the palette, both at her easel and in various VIP kitchens, furthering her understanding of health and food by getting certified as a Nutritional therapist.

In 2016, she came to Provence to register CHEF BURNELL at Le Lavandou in the Var. Since then, she’s been certified in Knowledge & Promotion of the Wines of Provence, was a delegate from the Var at Slow Food Terra Madre and has been a private chef for a great many wonderful clients, whether for business events or family meals in famous Châteaux and royal palaces, for dignitaries, celebrities and dedicated foodies alike. She also continues cooking up some oil painting commissions for private clients in France and the USA.

All the while, she diligently scouts out the most delicious and nutritious ingredients grown in the Var garden of Provence. You’re invited to join her on a wonderful feast of the senses through food, wine and painting workshops. Discover more about this talented chef on her website Chef Burnell.

Perfect with Drinks: Spiced and Roasted Almonds of Valensole