Snack Break: Roasted Rosemary Almonds

Today's recipe is one I've made a half a dozen times since I first discovered it 2 months ago.  It is a powerhouse.  It is delicious, salty, with a little hint of something else from the rosemary.  I pack up a quarter cup of the finished product with a couple dried plums (or other dried fruit of choice) into little baggies for a wonderful snack when the craving for something sweet and salty hits.

Depending on what I've got for rosemary, I use whole fresh/ dried sprigs (never try to mince whole dried sprigs of rosemary.  It flies everywhere!).  Don't like rosemary?  I bet thyme could work.  I admit, though, the rosemary is sublime.  I use light soy sauce (slightly less sodium), but tamari or regular soy would also work. Sometimes I use olive oil if we are out of veg oil.

Rosemary-Soy Almonds (adapted from LCBO)

2 cups (500 mL) natural whole almonds
2 tbsp (25 mL)  soy sauce
2 tsp (10 mL) vegetable oil
2 tbsp (25 mL) finely chopped fresh rosemary

1. Preheat oven to 350°F (180°C).

1. Toss almonds with tamari sauce and oil to coat well. Spread out on ungreased baking sheet. Sprinkle with rosemary.

1. Bake 5 minutes, then stir. Return to oven for 5 to 7 minutes or until lightly toasted and fragrant. Cool, then store in an airtight container.  When the soy starts burning to the cookie sheet, they are done.  I like them with a bit of char.  If you don't like that, feel free to take them out earlier.