Sweet, salty, spicy, fresh and loaded with a rich nutty flavor, Roasted Rosemary Almonds make a delicious snack or food gift.

I love snacking on nuts of all kind–almonds, pecans, pistachios, cashews… Nuts satisfy the need to crunch while also filling me up. While many of my fellow RDs and friends can happily eat a handful of raw almonds and call it a snack, I need a bit more flavor and texture. That’s why I took one of my favorite nut recipes, Roasted Cashews with Rosemary from the Junior League of Birmingham’s Tables of Content cookbook and gave it my own fancy and fun almond spin.

How to Make Roasted Rosemary Almonds

You can’t beat the flavor combination of sweet (sugar), salty (kosher salt), hot (ground red pepper), fresh (rosemary) and rich (butter, roasted almonds) all bundled into one simple and absolutely delicious recipe. On top of that, your house is guaranteed to smell amazing.

Once you grasp the basic how-to’s of the recipe, you can substitute any fresh herb or nut. To make the recipe, simply melt butter while the almonds roast, stir salt, sugar, cayenne, and fresh rosemary into the melted butter, toss the butter mixture with the roasted almonds and finish it off in the oven. Once the almonds are finished, allow them to cool on parchment paper and store in an airtight container.

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Rosemary Roasted Almonds

• Author: Holley Grainger
• Yield: 2 cups 1x

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Description

Sweet, salty, spicy, fresh and loaded with a rich nutty flavor, Roasted Rosemary Almonds make a delicious snack or food gift.

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Ingredients

• 10 ounces raw almonds (about 2 cups)
• 1 tablespoon butter
• 1 tablespoon sugar
• 1/4 teaspoon kosher salt
• 1½ tablespoons finely chopped rosemary
• ¼ teaspoon ground red pepper

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Instructions

1. Preheat oven to 400.
2. Spread almonds in a single layer on a baking sheet lined with aluminum foil. Bake 5 minutes.
3. While almonds roast, combine butter, sugar, and salt in a medium, microwave-safe bowl. Microwave one minute, stirring after 30 seconds. Stir in rosemary and ground red pepper. Add roasted almonds and toss until almonds are well coated.
4. Spread coated almonds in a single layer on a baking sheet. Bake 5 to 7 minutes or until almonds are toasted and fragrant, stirring occasionally.

 

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