Have you ever tasted a fresh almond? Many people don’t realize that most almonds which are purchased in a store are at least three months to one year old, and the flavour is muted or stale. It wasn’t until I started purchasing newly-harvested bulk almonds online that I discovered what an almond should really taste like! The flavour is fresh and present and the texture of the almond is moister. The difference between the two is indeed noticeable!
In this recipe, almonds paired with rosemary and maple syrup make an excellent and nutritious snack. They’re easy to pop into a lunch bag or grab on-the-go, and their flavour is amazing. They disappear quickly in my house!
Rosemary is an herb with many amazing properties. Used in a formula for the Queen of Hungary’s “waters”, it was said to cure her paralysis and give her an amazing complexion. In modern days, it’s known to increase circulation, combat bacterial and fungal infections, and moderate headaches. In the body, it stimulates the liver, and therefore digestion, which makes for improved food absorption and also inhibits the formation of kidney stones. Used as a mouthwash, it aids with sore throats, cankers and gum problems.
Maple Rosemary Almonds
Easy to pack and delicious to eat, they won't remain around for long!
- 2 cups fresh almonds
- ½ cup + 2 Tbsp. high-quality maple syrup (the darker the syrup, the more nutrients)
- 3 Tbsp. extra-virgin olive oil, or other oil
- 2 tsp. vanilla extract
- 1 Tbsp. rosemary, mostly finely chopped with some larger bits
Line a cookie sheet with parchment paper. Roast almonds in a 350F oven for about 10 minutes. The almonds should be under-roasted. Chop rosemary; leave some in larger pieces to vary the sizes. Put maple syrup, oil and vanilla in saucepan and heat until it boils. Boil the syrup until it reaches the soft-ball stage, about 235 F. or about 5 – 6 min. You will see the mixture change to a thicker foamy consistency, and then to less foamy and darker. You can put a plate in the freezer and when you drop a bit of the mixture on it, you will be able to tell the consistency. (Don’t worry if you under-boil it; the final product will be a little sticky, especially in humid environment, but if you put them in the fridge or freezer for awhile, they will harden. Practice makes perfect and you’ll soon get the hang of it!) Add almonds and stir until all coated. Toss in rosemary. Cook for about 1-2 minutes more. Remove from pan and place on parchment paper. Allow to “dry” or put in the fridge for quicker hardening. Eat immediately or store in fridge.
Food for Thought: “There’s rosemary, that’s for remembrance; pray, love, remember …….” ~ William Shakespeare