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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

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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

Cook's Note

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

Directions

  1. Step 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. Step 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.

  3. Step 3

Source
Martha Stewart Living, May 2010

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