Prep 5 mins
Cook 8 mins
I saw someone on FTV making these, and thought I'd try them. They made them with cashews - I used both blanched and unblanched almonds. These are really addictive. Don't substitute light brown sugar for the dark. Don't substitute dry rosemary for fresh.
- 226.79 g whole unblanched almond (still in their brown skin)
- 340.19 g whole blanched almond
- 29.58 ml chopped fresh rosemary
- 1.23 ml cayenne
- 9.85 ml dark brown sugar
- 9.85 ml kosher salt
- 14.79 ml melted butter
- Spread the almonds in a single layer on a baking sheet and toast at 350°F until they become fragrant and lightly toasted- about 8- 10 minutes.
- Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
- When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
- Toss thoroughly.
- Let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay separate).
- Store in an airtight container or serve slightly warm.
- NOTE: You can substitute any kind of nut, or a mix of nuts. Just make sure the nuts are raw and unsalted. You need about 1 1/4 to 1 1/2 pounds of nuts in total.
Made these as gifts for fiance's parents. I did use dark brown sugar and fresh rosemary from my garden. really terrific--I thought I'd eat them all before I could give them away!! Thank you for posting these when I asked you to, PF--they were really wonderful!
Great recipe! I blanched my almonds, have never done before, WON'T do again, that took WAY too much time. But they were a hit!
Wonderful! The challenge to this easy recipe is not having the nuts eaten before the party. Simple and easy. Tastes great with any kind of nut.