Les Fougeres Butter Roasted Almonds With Cranberries and Sea Sal

Total Time
Prep 5 mins
Cook 12 mins

Yummy at this time of year for parties and great as gifts too. Also EASY. update, i have reduced the butter to a 1/4 cup after the two reviewers comments.


  1. Toss almonds with the melted butter to coat, adding sea salt to taste.
  2. Spread out on a parchment lined baking sheet and roast at 325F until golden brown, about 12 minutes, stirring occasionally. Cool completely then mix with dried cranberries and a little more sea salt to taste.
  3. Store in an airtight container at room temperature.
Most Helpful

What you have here is a marvelous snack mix too! I made this as directed and it worked perfectly. I did lay the almond out on paper towels but found that really was not necessary. My kids are still munching on this. Just a nice snack without a lot of fuss or anything that can melt while traveling in the car or on the sidelines of a soccer practice. Made for your win in Summer Spectacular in the Cooking With Friends Tag Forum. :) Thanks Marra!!

HokiesMom July 24, 2009

The combination of roasted almonds and cranberries was visually smashing as well as delicious...a perfect Christmas appetizer. I did drain the almonds on paper towels after roasting because I felt the amount of butter made the fingers too greasy when snacking...will decrease to 1/4 cup, or even less next time. A sprinkling of fleur de sel on the roasted nuts was divine.

Sweet Baboo December 27, 2008

This was wonderful with the saltiness of the almonds and the sweetness of the cranberries. I used orange flavored cranberries. The 1/4 cup of butter is definitely the correct amount of butter to use. Any more would be too greasy. Thanks for a good, easy snack.

mary winecoff December 31, 2007