Hey friends, remember me? It’s been awhile, I know. I needed a bit of a break. To step back and take a minute to relax, get re-inspired and find the time to dedicate to this space. So finally, after what feels like a really long time away, I made my way back into the kitchen to do one of my favorite things in the world, cook for people I love. A tiny snack of roasted almonds + olives for my girlfriends and I to munch on while we gabbed and loved on the new baby of the group. They are warm and toasty with the slightest hint of citrus and pops of kalamata umami goodness. A nice and easy app thrown together with 5 minutes of prep time and 20 minutes in the oven. This was a winning combination but play around and find one you love. I think next time I will try lemon peel and rosemary with fresh cracked pepper. Enjoy…and nice to be back with you again. Xo.
2 cups raw unsalted almonds
1 tablespoon olive oil
1 orange, rind peeled into strips
1 tablespoon fresh thyme
small handful of olives torn in half (castelvetrano are my favorite and so beautiful in this dish but I had kalamata on hand)
a few shakes of red chili powder (optional for heat)
Set the oven to 325 degrees. Using a potato peeler, peel back large segments of orange rind. Combine the orange peel and all other ingredients into a bowl and toss to coat. Spread into a single layer on a baking sheet and cook for 20 minutes, checking at the 15 minute mark to toss and make sure they aren’t getting too dark. Remove from oven and serve warm.