A few weeks ago I went to the cinema (a rare occurrence for me) to see The Artist before it was too late. Making the most of Orange Wednesday my mum and I headed out to the cinema early to make sure we got our two-for-one tickets then headed up to the cafe/bar to have a drink while we waited (thus totally undoing the saving we’d made on the ticket price!). While ordering a (ahem) pot of tea for two, mum spied an interesting selection of snacks for sale at the bar and decided buy something to try. She plumped for roasted almonds flavoured with lemon and sea salt which were utterly delicious. Crunchy, sharp and savoury – a perfect nibble to go with wine or beer. Or tea. On the walk home talk centred around Jean Dujardin, Uggie the dog and those almonds, at which point two things became clear to me: 1) I had to find a way of making some at home to save coughing up another £2.50 for a handful of nuts; 2) I want a slightly shaggy Jack Russel who follows me everywhere.
While I’m still working on the Jack Russel aspect of my plans, finding a recipe for flavoured almonds was surprisingly simple, as was the process of making them. The finished product was pleasingly more-ish and every time I passed the bowl I was compelled to nibble a few; the almonds become pleasingly crunchy and, while the lemon flavour isn’t strong, there’s a definite sharpness like that of a good salt and vinegar crisp. Please try to look past the fact that my almonds are a little scorched – that is what happens when you forget to stir them when they’re roasting. I’m sure anyone else would be less ditzy but fortunately the slightly burned skins didn’t have any impact on the flavour.
Lemon and sea salt almonds
Adapted from myrecipes.com
- 225g skin-on almonds
- 250ml lemon juice (about 3 lemons)
- 2 tbsp sea salt
- 1 tbsp olive oil
Soak the almonds in the lemon juice for about an hour. Drain and spread out on a non-stick baking tray.
Pre heat the oven to 180°C and roast the almonds for 15 minutes, turning from time to time.
Toss the hot almonds with salt and oil then return to the oven for another 10 minutes. Leave to cool before serving.