Truffled Roast Almonds with Rosemary

I've been experimenting with truffle oil lately. Mainly with snacks. Atop popcorn. Poured over edamame (and then sprinkled with black sesame seeds). Drizzled on warm kettle chips. Blended in a crudite dip.

Most commercial truffle oils are an infusion of olive oil and the "aroma" of a truffle. Opinions quite vary on this topic. The taste is synthetic. Or, the oil is "not principally derived from truffles." My palate is not that discerning, and given the nearly $2000/pound market value of white truffles, I will probably keep to the grocery version of the black truffle oil. 

Purchased online (on various sites; such as here and here) or at some grocery stores (I purchased mine at Whole Foods), this rich and aromatic oil pairs perfectly with delicate recipes, such as eggs and asparagus, or more robust dishes, like macaroni and cheese.

Yesterday, with a glass of wine in hand and the Seattle sun in my face, I noshed on these (enhanced with truffle oil, of course):


1 cup raw almonds
2 tablespoons chopped rosemary (plus additional for finishing)
2 tablespoons olive oil
1 teaspoon fleur de sel
2 teaspoons truffle oil

ONE: Preheat oven to 350 degrees.
TWO: In a bowl, combine the almonds, rosemary and olive oil. Pour onto an aluminum foil lined baking sheet. Bake for 10 minutes. Allow to cool slightly. 
THREE: While almonds are still on the baking sheet, drizzle with truffle oil, a few chopped sprigs of rosemary and fleur de sel. Stir and pour into your serving bowl and enjoy.

And, for even more recipes with the delightful finishing oil...

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