Looking for a quick salty snack? These browned butter and garlic roasted almonds fit the bill perfectly. Keto, low-carb, Paleo, dairy-free, soy-free.
Are you as big of a garlic fan as I am? So much so that you put it on your eggs, in your popcorn, maybe even in your ice cream? Ok, so that last one is definitely a no-go, but the first two are most definitely fair game.
If it’s savory, garlic can usually be worked into the flavor profile. And believe me, I usually try to get it in there somehow. So when it comes to snacks, you’d better believe that I am a much bigger fan of savory than I am of sweet.
I must say, these browned butter and garlic roasted almonds are very quickly becoming one of my go-to snacks. They’re so perfect for hiking, or a quick snack on-the-go.
If you’re not familiar with browned butter, then you are really in for a treat. It had a wonderful nutty flavor, which of course goes perfectly with almonds. And who doesn’t love the butter, salt and garlic combination? A match truly made in heaven.
To brown the butter, you’ll want to simply add it to a pan over medium heat. It’s best to use a pan light in color, so you can keep an eye on the color of the butter. Keep stirring until it begins to turn a caramel color.
At this point, you’ll want to add in the raw almonds and cook until they begin to turn brown around the edges. You will want to watch carefully, because it’s possible for both the butter and the almonds to begin browning.
At this point, you can drain the excess butter if you want, although I do recommend leaving it in for additional flavor. Add in the salt and garlic, and mix to combine well.
You can consume at this point, or you can allow them to cool and for the butter to solidify. You can store them either at room temperature for 2-3 days, or in the fridge for up to a week.
If you give these browned butter and garlic roasted almonds a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!