Roasted Almonds With Garlic And Rosemary Recipes

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ROSEMARY ROASTED GARLIC



Rosemary Roasted Garlic image

Garlic is so good when it's roasted. Try this on Italian style bread topped with tomato, or added to your mash, pasta, or in butter for a baked potato.

Provided by JustJanS

Categories     Sauces

Time 1h10m

Yield 1/4 cup

Number Of Ingredients 5

4 whole garlic heads
4 sprigs rosemary, leaves picked
40 ml olive oil
20 ml lemon juice
salt & freshly ground black pepper

Steps:

  • Preheat your oven to 200c.
  • Cut about 1cm from the top of each garlic bulb and discard the tops.
  • Place the bulbs in a small oven-proof dish and drizzle with the oil and juice and sprinkle the rosemary leaves over.
  • Season with salt and pepper.
  • Cover the dish with aluminum foil and bake in the oven for 55 minutes or until the garlic is very soft.
  • Remove the garlic from the oven and stand covered for 10 minutes.
  • Squeeze the garlic from the cloves and use as desired.

Nutrition Facts : Calories 1961.6, Fat 140.6, SaturatedFat 19.5, Sodium 85.3, Carbohydrate 167.1, Fiber 10.5, Sugar 7.1, Protein 30.9

ROSEMARY ALMONDS



Rosemary Almonds image

I saw someone on FTV making these, and thought I'd try them. They made them with cashews - I used both blanched and unblanched almonds. These are really addictive. Don't substitute light brown sugar for the dark. Don't substitute dry rosemary for fresh.

Provided by P48422

Categories     Fruit

Time 13m

Yield 1 1/2 pounds

Number Of Ingredients 7

1/2 lb whole unblanched almond (still in their brown skin)
3/4 lb whole blanched almond
2 tablespoons chopped fresh rosemary
1/4 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Steps:

  • Spread the almonds in a single layer on a baking sheet and toast at 350°F until they become fragrant and lightly toasted- about 8- 10 minutes.
  • Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
  • When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
  • Toss thoroughly.
  • Let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay separate).
  • Store in an airtight container or serve slightly warm.
  • NOTE: You can substitute any kind of nut, or a mix of nuts. Just make sure the nuts are raw and unsalted. You need about 1 1/4 to 1 1/2 pounds of nuts in total.

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