Amandes aux Herbes de Provence, French Roasted Almonds
Provence flavors its almonds the way it flavors everything else, with the dried hillside herbs that go into herbes de Provence: thyme, savory, rosemary, sometimes a little lavender. Most versions are fried in oil and showered with salt. Neither is necessary. A bare film of water lets the herbs grip the raw nuts, a low oven toasts them through without burning, and orange zest tossed on at the end adds a brightness that reads almost like seasoning. The almonds bring their own fat and their own richness, so all the recipe adds is heat and aroma. Make a double batch; they disappear.
Ingredients
- 2 cups Almonds, raw
- 1 tbsp Herbes de Provence
- 1 whole Oranges, zested
- 1/2 tsp Dried rosemary, crushed
- 1/4 tsp Black peppercorns, freshly ground
Method
- Heat the oven to 300 F (150 C). Toss the raw almonds with 2 teaspoons of water in a bowl, just enough to dampen the surface, then add the herbes de Provence, crushed rosemary, and black pepper and toss again. The film of water is the trick that makes the herbs cling to bare almonds with no oil to hold them.
- Spread the almonds in a single layer on a lined tray and roast, stirring once halfway, until they smell toasted and a split nut is golden inside, about 18 minutes. Keep the heat low: hot ovens scorch the oils inside the nut and turn the herbs bitter before the almond is done.
- As soon as they come out, tip them back into the bowl and toss with the orange zest. Adding the zest off the heat keeps its perfume intact, where roasting it would cook the fragrance away.
- Cool the almonds completely on the tray before eating or storing. They crisp as they cool, going from chewy to snapping, and they keep in a jar for two weeks.
Nutrition
Estimated per serving: 170 calories, 6 g protein, 4 g fiber, 0 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
