Candied Rosemary Almonds

Candied Rosemary Almonds

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.

Candied Almonds with Rosemary

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.

Jar of candied nuts


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2 thoughts on “Candied Rosemary Almonds

  1. Steph McVox April 29, 2013 at 8:21 am Reply

    These are sooooooo addictive!

  2. Magdalena May 3, 2013 at 7:29 am Reply

    Hi Bonnie,

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    Warm regards,
    Magdalena –

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