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.
- Toss almonds with the melted butter to coat, adding sea salt to taste.
- 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.
- Store in an airtight container at room temperature.
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!!
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.
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.