Almonds Roasted in Duck Fat & Rosemary

Each month 2chefsandawineguy are creating a 3 – 4 course dinner paired with wine for you to try.  These almonds are the first in a series of 5 Tapas, which make up the appetizers for this month’s 4-Course Spanish themed dinner.

Tapas are traditional appetizers in Spain.  They are small bites that are typically bold flavors. Tapas wake up your palate and these Almonds Roasted in Duck Fat & Rosemary are addictive so watch out they won’t last long.  Like warm cookies right out of the oven, these nuts have the same ability to make your family come running to the kitchen to see what is going on!  The smell is exotic, intoxicating and heady!

[recipe title=”Roasted Rosemary Almonds” time=”Prep: 10 minutes, Cook: 10-15 minutes, Total: 20-25 minutes” difficulty=”Easy”]

1.5 lbs Whole Almonds

1/4 c Duck Fat

2 tbsp Ground Rosemary

1-2 tbsp Salt (or to taste)

First spread the almonds on a cookie sheet. I melt the duck fat in a glass container in the microwave for 30 seconds or so before drizzling it over the almonds.  Next sprinkle with sea or kosher salt.  Then generously shake  rosemary over the nuts. Ground rosemary is far more preferable to regular dried rosemary.

You could also use rosemary olive oil and duck fat together in equal amounts. You may want to use more salt and rosemary.  When the nuts are cool, the salt and rosemary will not completely stick to the nuts.

Roasted Almond in Duck Fat

Put the nuts in a 350 degree oven and bake for 5 minutes.  Remove the pan from the oven and stir thoroughly.  Bake for another 5 minutes or until lightly browned. Watch carefully so they don’t burn.  Garnish with fresh rosemary sprigs.

[/recipe]

Remove and cool the nuts.  Store in an airtight container to use later, or serve warm to emphasize the flavor of the rosemary and duck fat.

Unrefrigerated, these nuts will keep for two weeks or so. You may store them in the freezer or refrigerator for a month.

Tip:  Save the rosemary salt at the bottom of your serving container. You can use this “seasoned salt”  on vegetables, or as a dry rub for meat.  It would be delicious on some scrambled eggs or potatoes as well.  Don’t toss that out, it’s instant deliciousness!

I get ground rosemary from the Savory Spice Shop in Denver. Check them out in our vendor list!

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