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
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
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.
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.