Almonds are a healthy snack as they contain "good" monounsaturated fat, vitamin E, and are low in sugar. They are simply roasted in this recipe intensifying their flavour, then lightly salted to serve.
- 200 g brown skin almonds (in other words, Australian hardshells, not Californian papershells)
- 1 tbsp best quality olive oil (local of course!)
- fine salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C.
Lightly coat almonds with olive oil and spread on a roasting tray. Cook for approximately 20 minutes or until almonds are nicely roasted.
Salt while hot and leave on tray until cool. Enjoy!!