Toasted Almonds With Rosemary

2013-06-20
Three Meals A Day Recipe Collection Logo

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

Recipe Type: Tags: Ingredients: ,
Average Member Rating

(-1 / 5)

-1 5 1
Rate this recipe

1 people rated this recipe

Related Recipes:
  • Peanut Butter Meatballs

  • Guacamole In Cherry Tomatoes

  • Garlic Feta Cheese Spread

  • Grapefruit and cranberries

  • Fritosburgers

Leave a Reply

Your email address will not be published.