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Spiced Roasted Almonds & Hazelnuts

Serves 4 Appetizer vegan, Appetizers

Spiced Roasted Almonds & Hazelnuts

Spiced Roasted Almonds & Hazelnuts find their place on the Mediterranean table with the casual elegance of an aperitivo. This recipe transforms the everyday nut bowl into a celebration of simple, pure ingredients, capturing the essence of olive groves and sunlit gardens. With roots in the region's penchant for fresh flavors, it invites you to embrace a tradition where the sea breeze meets the inland hills.

Every bite offers a satisfying crunch, balanced by the warmth of smoked paprika and the earthiness of cumin. The rosemary adds a fragrant note, dancing alongside the richness of extra virgin olive oil. These nuts are meant to be savored slowly, perhaps with a glass of wine, embodying the spirit of Mediterranean leisure and simplicity.

Ingredients

  • 150 graw almonds
  • 150 ghazelnuts
  • 2 tbspextra virgin olive oil
  • 1 tspsmoked paprika
  • 1 tspfine sea salt
  • 1/2 tspcumin
  • rosemary — optional

Method

  1. Preheat your oven to 180°C (350°F) to ensure it reaches the right temperature for roasting. While the oven is heating, measure out 150 g of raw almonds and 150 g of hazelnuts, placing them in a large mixing bowl. This will allow you to coat them evenly with the seasoning.
  2. Add 2 tablespoons of extra virgin olive oil to the bowl of nuts. The oil will help the spices adhere to the nuts and promote even roasting. Stir the nuts gently with a spatula or your hands until they are well coated with the oil.
  3. Sprinkle 1 teaspoon of smoked paprika, 1 teaspoon of fine sea salt, and 1/2 teaspoon of cumin over the oiled nuts. Toss them again to ensure each nut is evenly coated with the spices. This step is crucial for achieving a balanced flavor profile in every bite.
  4. Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup. Spread the seasoned nuts in a single layer on the sheet, ensuring they are not overcrowded. This allows for even heat distribution and prevents steaming.
  5. Place the baking sheet in the preheated oven. Roast the nuts for about 15-20 minutes, stirring halfway through to ensure even cooking. You'll know they're done when the nuts are golden brown and emit a rich, toasty aroma.
  6. Once roasted, remove the nuts from the oven and immediately sprinkle a few sprigs of fresh rosemary over them. The residual heat will release the rosemary's aromatic oils, infusing the nuts with a subtle herbal note.
  7. Allow the nuts to cool slightly on the baking sheet. This will help them crisp up further as they cool. Serve the spiced roasted almonds and hazelnuts warm or at room temperature, perhaps with a wedge of lemon on the side for a fresh, zesty contrast.