Toasted Almonds With Rosemary

2013-06-20

Cuisine: American
Course: Appetizers and Snacks
Skill Level: Easy

A tasty do ahead nibble with just a hint of sweetness

Ingredients

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

Method

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