Cyrilla Suwarsa first fell in love with spiced nuts in Indonesia from her grandmother’s recipes for slowroasted cashews. Her spicy cashews with lime leaves have been a hit on our shelves for years.
Now Cyrilla has turned her nut-magic focus on almonds. She takes almonds from California’s San Joaquin valley and roasts them with extra virgin olive oil, Vermont maple syrup, a bit of sea salt and—most notably—a heavy dose of rosemary. The result is a strong piney, herbal kick of the rosemary with a subtle, roasty, toasty sweetness that reminds me of the caramelized edge of an herbed steak, but with a satisfying crunch. Be careful: it's way too easy to eat all of them in one sitting.