Thursday, May 26, 2011

Roasted Almonds with Smoked Paprika, Lavender and Thyme

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I've been nibbling on raw almonds lately, trying to kick my craving for tortilla chips and pretzels. Almonds have been satisfying — and are certainly more healthful — but I like my nibbly snacks salty. Really salty.

Roasting and salting the almonds is a simple enough solution, but then I'm back to munching mindlessly. I needed something in there to make me slow down and take notice.

The answer is one of my favorite cure-alls: smoked paprika. It's sultry and seductive, the kind of spice that makes me completely lose my train of thought. I tossed in a little lavender and thyme, and ended up with the kind of snack I can enjoy without overdoing it.

The paprika might make this too spicy for some kids — as always, adjust the seasoning to suit your own taste.

Roasted Almonds with Smoked Paprika, Lavender and Thyme

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Be sure to use culinary lavender, available in specialty markets and natural food stores like Whole Foods. You can also snip some off a plant if you're sure it hasn't been treated with pesticides.

8 ounces raw almonds
1 teaspoon olive oil
1 teaspoon culinary lavender, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon fresh thyme, finely chopped
1/4 teaspoon smoked paprika
1/8 teaspoon sugar

Combine all ingredients in a bowl and stir well to combine. Spread almonds on a baking sheet and roast at 300 degrees for 15 to 20 minutes, stirring occasionally. Taste, and if you want to adjust the seasoning, toss the almonds in a bowl, add seasoning, and stir.

Let cool and store in an air-tight container.

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