Rosemary and Smoked Paprika Almonds

Make rosemary and smoked paprika almonds, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
25 g Almonds
Half a tsp (2 g) Olive oil
A sprig, chopped Fresh rosemary
A pinch Smoked paprika
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 160°C. Toss the almonds with the oil, chopped rosemary, paprika and salt until every nut is coated.
2. Spread them in one layer on a small tray and roast for ten to twelve minutes, shaking once.
3. Cut one open at ten minutes. The inside should be barely coloured; the outside tells you nothing.
4. Cool completely on the tray. They crisp as they cool.

Contains tree nuts.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/rosemary-smoked-almonds

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