Prep 5 mins
Cook 10 mins
I don't know where the recipe originated from. I use them as an appetizer...but if you use sliced almonds...they would be great on top of a 'hearty' salad.
- 2 cups almonds (can use pecans)
- 1 1⁄2 teaspoons butter
- 1 tablespoon finely snipped fresh rosemary
- 1 1⁄2 teaspoons brown sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground red pepper
- Spread almonds in a single layer on a baking sheet. Bake in a 350 oven for about 10 minutes or until nuts are lightly toasted and fragrant.
- Meanwhile, in a med saucepan melt butter over med heat until sizzling. Remove from heat. Stir in rosemary, sugar, salt and red pepper. Add almonds to butter mixture and toss to coat. Cool slightly before serving. If desired seal cooled nuts in an airtight container and store for up to 1 month in refrigerator or up to 3 months in freezer.
I had just a few minutes to prepare nibbles to go with drinks for Friday night on the front porch. Everyone loved these nuts and wanted the recipe. I didn't have fresh rosemary so just smashed up some dried and worked it in. Thanks so much.
I'm not rating this since I ended up making a few changes, but the end result was good. I am not sure if cayenne pepper is more spicy than the ground red pepper that was called for in the recipe. But that was what I had, so it was what I used. Wow! They were really spicy. So I ended up adding more of the other ingredients & more nuts to try to tone it down some. I was happy with the end result, though dd thought it was still a bit too hot. I think the final product had less red pepper & rosemary in it, & a bit more brown sugar than the original recipe.
Oh my, these were good! I may have browned them a little more than I wanted, but who cares? They were delicious! I made them this morning and ended up eating them with coffee!