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.