If you’re going to make these Candied Rosemary Almonds, I’d highly recommend doubling the recipe. One handful isn’t enough. The buttery salty-sweet combination is balanced by the fresh earthy rosemary. These are good nibbles to have on hand and they make a tasty, somewhat nutritious snack. If you consider butter and sugar nutritious. -bvox
Candied Rosemary Almonds
Source: Martha Stewart
- 2 tablespoons sugar
- Coarse salt
- 2 tablespoons unsalted butter
- 2 tablespoons honey (or maple syrup)
- 2 cups almonds (raw or blanched)
- 2 tablespoons fresh rosemary
Preheat oven to 375 F. Stir together 4 teaspoons sugar and 1/2 teaspoon salt. Heat butter and honey over medium-high heat in a large skillet until bubbling. Remove from heat. Add almonds and rosemary, and toss to coat.
Transfer almond-rosemary mixture to a rimmed baking sheet (do not scrape excess syrup from skillet). Sprinkle with sugar-salt mixture.
Roast almonds until fragrant, 8 to 9 minutes. Sprinkle with remaining 2 teaspoons sugar and 1/2 teaspoon salt; toss to coat. Let cool completely on baking sheet. Can keep at room temperature in an airtight container for one week.