Toasted Almonds With Rosemary

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A tasty do ahead nibble with just a hint of sweetness


  • 8 oz unblanched almonds or pecan halves
  • 1 1/2 tsp butter
  • 1 Tbs finely snipped fresh rosemary
  • 1 1/2 tsp brown sugar
  • 1/4 tsp salt
  • 1/4 tsp ground red pepper


Step 1

Heat oven to 350F. Spread almonds or pecans in a single layer on a cookie sheet. Bake about 10 minutes or until nuts are lightly toasted and fragrant.

Step 2

Meanwhile, melt butter in a medium saucepan over medium heat till sizzling. Remove from heat. Stir in rosemary, brown sugar, salt and red pepper. Add almonds or pecans to butter mixture; toss to coat. Cool slightly before serving

Step 3

To make ahead: Cool nuts and seal in an airtight container; refrigerate for up to 1 month. Bring back to room temperature before serving

Step 4

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