Rosemary Almonds

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• 1/2 lb whole unblanched almond (still in their brown skin)
• 3/4 lb whole blanched almond
• 2 tablespoons chopped fresh rosemary
• 1/4 teaspoon cayenne
• 2 teaspoons dark brown sugar
• 2 teaspoons kosher salt
• 1 tablespoon melted butter

Recipe

• 1 spread the almonds in a single layer on a baking sheet and toast at 350°f until they become fragrant and lightly toasted- about 8- 10 minutes.
• 2 meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
• 3 when the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
• 4 toss thoroughly.
• 5 let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay separate).
• 6 store in an airtight container or serve slightly warm.
• 7 note: you can substitute any kind of nut, or a mix of nuts. just make sure the nuts are raw and unsalted. you need about 1 1/4 to 1 1/2 pounds of nuts in total.