By P4 on November 11, 2003
"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."
Serving Size: 1 (607 g)
Servings Per Recipe: 1
"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."
"I've made these twice in the past two weeks and they're awesome! I used 2 cups whole unblanched almonds the first time and subst'd 1 cup pecans the next time - both turned out great, but the 2nd time I used light marg rather than butter ... butter is better. I find 1 Tbsp fresh rosemary is enough, but it's a matter of taste. Thanks so much for the great recipe - very addictive! Nice on salads, too."