Rosemary Almonds

Name: Rosemary Almonds
Ingredients: 1/2 lb whole unblanched almond (still in their brown skin); 3/4 lb whole blanched almond; 2 tablespoons chopped fresh rosemary; 1/4 teaspoon cayenne; 2 teaspoons dark brown sugar; 2 teaspoons kosher salt; 1 tablespoon melted butter

7 ingredients

7 steps

Ingredients

1/2 lb whole unblanched almond (still in their brown skin)
3/4 lb whole blanched almond
2 tablespoons chopped fresh rosemary
1/4 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Directions

1

Spread the almonds in a single layer on a baking sheet and toast at 350°F until they become fragrant and lightly toasted- about 8- 10 minutes.
2

Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
3

When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
4

Toss thoroughly.
5

Let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay separate).
6

Store in an airtight container or serve slightly warm.
7

NOTE: You can substitute any kind of nut, or a mix of nuts. Just make sure the nuts are raw and unsalted. You need about 1 1/4 to 1 1/2 pounds of nuts in total.