Candied Rosemary Almonds

1. 1

   Place almonds in large saute pan over medium-high heat. Pan should be large enough to accommodate nuts in single layer.

2. 2

   Add sugar and stir occasionally with a wooden spoon. After 5-7 minutes, sugar will begin to melt.

3. 3

   Cook for additional 5-7 minutes until sugar and nuts begin to brown, stirring more frequently to avoid burning nuts. Turn off heat when sugar is completely melted and caramelized and nuts are evenly coated and browned slightly. Total cooking time should be about 15 min.

4. 4

   Add chopped rosemary and salt and stir to combine. Turn contents of pan onto a sheet of tin foil to cool.

5. 5

   When nuts are completely cool, break them apart slightly, and remove any large clumps of sugar that didn't melt. Place in airtight container and store for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.