by Martin Bailey

Crunchy and salty, this recipe is ideal for those warm evenings as an apero whilst drinking a cold beer or chilled rosé.  It’s really easy to prepare and can be easily adapted to suit your mood.  Why not add ground cumin and coriander or chilli flakes?


Serves 3-4


Almond mini200g almonds (skinless or with their skins)

Almond mini50ml water

Almond mini1 tsp sea salt


1. Dissolve the salt in the water. You may need to heat the water in a microwave if you’re using larger salt crystals.

2. Add the almonds to a wide pan and dry roast for about 5 minutes using a high heat.

3. Once the almonds have started to turn brown, add the salt water.

4. Stir vigorously, as the water evaporates you’ll be left with a coating on the almonds and the pan.

5. Allow the almonds to cool (they can be stored in an airtight jar for a few weeks).

6. Eat.


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