How To Make Roasted Almonds With Crispy Herbs | Tasting Table Rec
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
4 cups
Ingredients
  • ¼ cup extra-virgin olive oil
  • 20 large sage leaves
  • 4 sprigs rosemary, leaves removed and reserved
  • 1 pound raw skin-on almonds
  • 1 teaspoon whole cumin seeds, toasted and crushed
  • Kosher salt and cayenne, to taste
Directions
  1. Preheat the oven to 400°. Pour the olive oil into a 2-quart saucepan over medium-high heat. When the oil is hot, fry the sage until crisp, 20 to 30 seconds. Remove using a slotted spoon and transfer to a paper towel-lined plate. Season the sage with salt; set aside. Repeat the steps with the rosemary leaves. Reserve the frying oil.
  2. Place the almonds on a parchment-lined sheet tray and roast until the almonds are fragrant, about 10 minutes. Remove the almonds from the oven and immediately toss with 2 tablespoons of the reserved frying olive oil, then season with the cumin, salt and cayenne. Add the fried herbs to the nuts and toss together. Let everything cool before serving.