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  • MattandAmy Anderson

    Garlic rosemary chilli almonds #recipe: the perfect little snack. Be creative w/ other herb/ spice combos. #Glutenfree

  • Kristina Lundin

    garlic, chili & rosemary almonds Garlic, rosemary and chilli almonds 10 g butter* 200 g almonds 2 big cloves of garlic (crushed) 1 handful of rosemary leaves 1 tsp coarse sea salt chilli to taste (depending on where they are on the Scoville scale, I use 0.5 to 1 heaped tsp) Melt the butter in a cast-iron or stainless steel skillet, add the almonds and stir until they're heated through and starting to brown. Take off the heat and add the condiments, stirring through. The residual heat of the pan should cook the garlic just enough to take off the edge without burning it (which results in a bitter taste). I like to serve this warm straight out of the pan, but they do keep well in cookie tin or an open kilner jar. * I used to prefer the taste of olive oil for this purpose, but I do not like to heat vegetable oils in order to avoid transfats, so I have got used to using butter or ghee for this recipe.

  • Sara Kavana

    Garlic Rosemary Chilli Almonds - #yummi #low #carbs

  • Marjke Yatsevitch

    Garlic, rosemary and chili almonds 10 g butter 200 g almonds 2 big cloves of garlic (crushed) 1 handful rosemary leaves 1 tsp coarse sea salt chili to taste Melt the butter in a cast-iron or stainless steel skillet, add the almonds and stir until they're heated through and starting to brown. Take off the heat and add the condiments, stirring through. The residual heat of the pan should cook the garlic just enough to take off the edge without burning it

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