Brined and Roasted Rosemary-Chilli Almonds

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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These brined and roasted rosemary-chilli almonds are a sophisticated upgrade to standard shop-bought snacks. By soaking the almonds in a salty, aromatic brine for twenty-four hours, the seasoning penetrates deep into the nut, resulting in a more complex savoury flavour and a superior crunch. High in protein and healthy fats, they make a wonderful addition to a party spread or a thoughtful homemade gift for friends.

This vegan-friendly recipe balances the woody aroma of fresh rosemary with the gentle heat of dried chillies. Deep-frying the rosemary leaves separately adds a professional finishing touch, providing a delicate texture that contrasts beautifully with the roasted nuts. These almonds can be prepared up to three days in advance, provided they are stored in an airtight container to maintain their crispness.

Ingredients for Brined and Roasted Rosemary-Chilli Almonds

50g kosher salt
8 sprigs rosemary, divided
8 dried chillies de árbol, divided
675g almonds
2 tablespoons plus 120ml olive oil
Flingsalt (som Maldon)

How to make Brined and Roasted Rosemary-Chilli Almonds

Bring kosher salt, 2 rosemary sprigs, 4 chillies, and 950ml water to a boil in a medium saucepan, stirring to dissolve salt. Add almonds and remove from heat; cover and let sit 24 hours.

Preheat oven to 191°C. Drain almonds; discard rosemary and chillies. Spread out almonds on a rimmed baking sheet; add remaining 4 chillies and drizzle with 2 tablespoons oil. Toss to coat. Roast almonds, tossing occasionally, until dried out and completely toasted through and fragrant, 45-55 minutes. Let cool.

Meanwhile, pick leaves from remaining 6 rosemary sprigs. Heat remaining 120ml oil in a small saucepan over medium. Working in batches, fry rosemary leaves until bright green and crisp, about 30 seconds. Using a slotted spoon, transfer to paper towels to drain. Add fried rosemary to almonds, season with sea salt, and toss to combine.

Do ahead: Almonds can be roasted 3 days ahead. Store airtight at room temperature.

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