The Bavarian adores peanuts – salted, spicy, in chocolate or straight from the shell i.e. monkey nuts. I, on the other hand, do not. I’d eat a few salted peanuts at a push, but I wouldn’t go out of my way to have them.
But almonds, well, now they are a different story. The whole family loves almonds. While the boys and I devour anything with marzipan, The Bavarian is more of a purist. He’ll down a packet of plain, baking almonds in their skins as quickly as he puts away a pack of salted peanuts.
But now we have come across one nut snack we both love. While not actual fusion food, it is a combination of nuttiness and saltiness that, serendipitously, appeals to both myself and The Bavarian and goes perfectly with beer, prosecco, wine or a G&T. Or two.
So, what is it and how easy is it to make? The answers are salted almonds and very easy. With ten minutes and three ingredients you can be in snack heaven. Salty, crunchy, warm and nutty – what more can you ask for in a snack. Open your favourite bottle of
200g almonds with their skins on
2 dsps olive oil
Perheat the oven to 200°C. Spread the almonds in a single layer on a baking tray. Drizzle the olive oil over the almonds. Sprinkle with some ground sea salt. Don’t overdo it. You can adjust the seasoning after roasting. Toss the almonds on the baking tray to ensure they are all lightly coated in oil and salt.
Place them in the oven for 8-12 minutes, depending on how crunchy you want them.
Remove from the oven. Tilt the baking tray to allow excess oil to drain off the almonds then remove the almonds to a small dish. Serve warm or cold with a cold drink.