Starters

Rosemary Almonds

 I used to travel quite a bit, and one saving grace at the airport was a wine & tapas bar

I could spend some time before my flight, have a glass of wine, read a book and chill.  They didn’t have an extensive menu, but what they did serve was awesome

Especially the Rosemary Almonds.  I did ask for the recipe and the waitress was very vague, so I tried a few variations and finally figured it out

Crunchy, sweet, salty.  Mmmm and Mmmmm

These almonds are a perfect accompaniment to any appetizer menu

Drizzle 2 1/2 cups (13oz.) of raw almonds with about 1/4 of a cup of olive oil

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Sprinkle the almonds with 1 teaspoon each kosher salt, black pepper, garlic powder & 1 tablespoon chopped, fresh rosemary

Toss so all of the nuts are coated with the spice mixture

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Stir in 2 tablespoons dark brown sugar and mix well

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Place nuts on a sheet pan for 15 minutes at 350 degrees, stirring occasionally

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Smell that warm nutty flavor already (insert mouth watering emoji)

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Try these deliciously crunchy Rosemary Almonds at your next cocktail party!

Or, wrap up in cellophane and give as a gift to one of your favorite people!

(Or, just make a batch to hide in your pantry for secret snacking)

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Enjoy!

Rosemary Almonds

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients

2 1/2 cups (13oz.) of raw almonds

1/4 cup olive oil

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 tablespoon chopped, fresh rosemary

2 tablespoons dark brown sugar

 

Directions

Preheat oven to 350 degrees

Drizzle 2 1/2 cups (13oz.) of raw almonds with about 1/4 of a cup of olive oil

Sprinkle the almonds with 1 teaspoon each kosher salt, black pepper, garlic powder & 1 tablespoon chopped, fresh rosemary, toss so all of the nuts are coated with the spice mixture

Stir in 2 tablespoons dark brown sugar and mix well

Place nuts on a sheet pan for 15 minutes at 350 degrees, stirring occasionally

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