Spread almonds in a single layer on a baking sheet lined with aluminum foil. Bake 5 minutes.
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.
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.