Rosemary Almonds – a delicious recipe with unblanched almond, blanched almond, fresh rosemary, cayenne, brown sugar, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Spread the almonds in a single layer on a baking sheet and toast at 350u00b0F until they become fragrant and lightly toasted- about 8- 10 minutes.
2
Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
3
When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
4
Toss thoroughly.
5
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).
6
Store in an airtight container or serve slightly warm.
7
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.
865
kcal
Calories
74
g
Fat
35
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 lb whole unblanched almond (still in their brown skin), 3/4 lb whole blanched almond, 2 tablespoons chopped fresh rosemary, 1/4 teaspoon cayenne, and more.
Yes, Rosemary Almonds falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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