Packed with flavour and an ideal snack, these Herbed sweet and sour Almonds can be made in a snap with pantry staples and fresh herbs.
Looking for a snack that combines the perfect balance of sweet, savory, and tangy flavors? Look no further! These herbed sweet and sour almonds are packed with flavor and make an ideal snack whether you’re on the go, entertaining guests, or just enjoying a quiet afternoon at home. Best of all, they’re quick to make and highly customizable.
Herbed sweet and sour almonds are a delightful snack that can be made in a snap with pantry staples and fresh herbs. Whether you’re craving something crunchy, sweet, or savory, this snack ticks all the boxes. Try out different variations and find your perfect blend. Don’t forget to share this recipe with your friends and family—once they try it, they’ll be asking for more!
Variations on Herbed Sweet and Sour Almonds
One of the best things about this recipe is how versatile it is. You can customize it to suit your taste preferences or dietary needs. Here are some variations you could try –
- Nut-Free Option: Swap the almonds for sunflower seeds or pumpkin seeds for a nut-free alternative.
- Sweeter: Increase the amount of brown sugar or jaggery for a sweeter, more candied almond.
- Spicier: Add a pinch of cayenne pepper or extra chili flakes for those who like it hot.
- Citrus Twist: Add some lemon or orange zest for a refreshing citrus flavor that complements the herbs beautifully.
- Herbal Switch-Up: Instead of rosemary, try thyme, sage, or even basil for a different herb profile.
Storing
Once your herbed sweet and sour almonds are completely cool, store them in an airtight container at room temperature. They should stay fresh and crunchy for up to 2 weeks. For longer storage, you can keep them in the refrigerator for up to a month or freeze them for up to 3 months. Just make sure to bring them to room temperature before serving for the best taste and texture. If still soggy, microwave the for 1 minute and let cool. Crispy again 🙂
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Herbed Sweet & Sour Almonds
Cuisine: Starters, Nibble120
grams5
minutes20
minutesPacked with flavour and an ideal snack, these Herbed sweet and sour Almonds can be made in a snap with pantry staples and fresh herbs.
Ingredients
100 g Almonds
1 tbsp Olive Oil
1 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika, optional
1 tbsp Brown Sugar or Jaggery
2 tsp Fresh rosemary or 1 tsp Dried rosemary
1/2 tsp Chili powder or chili flakes
1 tsp Oregano
1 tsp Pepper
Directions
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Spread the almonds out in a single layer on the prepared baking sheet. Bake for 10 minutes, stirring halfway through.
- In a medium bowl, mix together olive oil, salt, garlic powder, onion powder, smoked paprika (if using), brown sugar or jaggery, rosemary, chili powder, oregano, and pepper. Stir until fully combined.
- Add the toasted almonds to the bowl and toss them in the spice mixture until they’re evenly coated. Make sure every almond is covered with the flavorful blend.
- Bake the coated almonds for another 10 minutes. Keep a close eye on them, as nuts can burn quickly. The almonds are done when fragrant.
- Let the almonds cool completely on the baking sheet before serving or storing. This allows the coating to fully set and the flavors to intensify.
Notes
- Nuts Burn Quickly: Almonds can go from perfectly toasted to burnt in a matter of minutes. Set a timer and check on them often, stirring halfway through the cooking time.
- Allow to Cool Completely: Don’t skip the cooling process. The almonds may seem soft when they come out of the oven, but as they cool, they will harden and become crunchy. Skipping this step may result in soggy almonds.
- Proper Storage: Store in an airtight container once they’ve cooled to maintain their crispiness. Exposing them to air can cause them to become stale or lose their crunch.
- Careful with the Sweetener: If using sugar or jaggery, it can caramelize and burn quickly. Avoid high oven temperatures and keep a close eye on the almonds to prevent this.
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