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Rosemary Candied Almonds

These dressed-up almonds are quick, easy, and a nice change of pace from the usual mixed nuts.

  • Yield: Makes 2 cups
Rosemary Candied Almonds

Source: Martha Stewart Living, May 2010


  • 2 tablespoons sugar
  • Coarse salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 2 cups almonds (raw or blanched)
  • 2 tablespoons fresh rosemary


  1. Preheat oven to 375. Stir together 4 teaspoons sugar and 1/2 teaspoon salt. Heat butter and honey over medium-high heat in a large skillet until bubbling. Remove from heat. Add almonds and rosemary, and toss to coat.

  2. Transfer almond-rosemary mixture to a rimmed baking sheet (do not scrape excess syrup from skillet). Sprinkle with sugar-salt mixture. Roast almonds until fragrant, 8 to 9 minutes. Sprinkle with remaining 2 teaspoons sugar and 1/2 teaspoon salt; toss to coat. Let cool completely.

Cook's Note

Make ahead: Almonds can be stored at room temperature for up to 1 week.

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