Rosemary Candied Almonds
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Martha Stewart Living, May 2010
- Yield Makes 2 cups
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Ingredients
- 2 tablespoons sugar
- Coarse salt
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 2 cups almonds (raw or blanched)
- 2 tablespoons fresh rosemary
Directions
- 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.
Cook's Note
Make ahead: Almonds can be stored at room temperature for up to 1 week.
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