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
Ingredients
200g almonds (skinless or with their skins)
50ml water
1 tsp sea salt
Method
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.
