Three ingredients, fifteen minutes, which is roughly the effort a snack deserves. Almonds roasted until they crack and smell toasty, then tossed hot through Voodoo Salt so the smoke and heat cling to every one. Put them in a bowl at drinks and accept the compliments without explaining.
15 mins. Makes 400g.
Ingredients
- 400g raw almonds
- 1 dessertspoon Plateit Voodoo Salt
- 2 tsp olive oil
Method
- Oven to 180C. Almonds in one layer on a tray.
- Roast 10 to 12 mins, shaking once, until they smell nutty and one cracked open shows pale gold inside.
- Straight into a bowl with the oil. Toss to coat while hot.
- Add 1 dessertspoon of Plateit Voodoo Salt and toss again until every almond is dusted.
- Cool on the tray. They crisp as they cool. Keeps two weeks in a jar, survives two days in practice.
Swap it: Same treatment on mixed nuts or pepitas. The salt does not discriminate.
