I just made these gorgeous olive oil and dukkah toasted almonds and it’s hard to stop snacking. Dinner might be officially slightly ruined today.
For beautiful flavors to come through, I would recommend using a good quality olive oil and your favorite dukkah. For this recipe, I used a beautiful garlic infused oil and a chili hazelnut and sesame dukkah that I got from a local olive farm in Margaret River, Olio Bello, during my recent holidays. They had sooo many delicious goodies there, all locally made, with beautiful local ingredients. (More about my holidays and all the delicious foods in a later post.)
Olive oil and dukkah toasted almonds
Serves 3-4 as a snack
- 3 handfuls of raw almonds
- 3 TBSP garlic infused extra virgin olive oil (or your favorite olive oil)
- 3 TBSP chili hazelnut and sesame dukkah (or your favorite dukkah)
- Add everything to a large pan on medium to low heat.
- Toss and cook for a good 5 minutes. Toss/stir every now and then.
- When they started to brown a fair bit (almost looks like they will soon burn), transfer to a bowl and allow them to chill for an hour. They will become crispy as they chill.