During the summer, we tend to sit outside a bit later, enjoying the warm breeze relishing in the long, lazy days. If friends drop by I like to have a couple of standby items I can put out and serve with some wine. These Rosemary Roasted Almonds are the same recipe and method I’ve used in the past for my Rosemary Walnuts.
You can make these a little bit spicier, by adding a bit more cayenne if you like. I always use kosher salt as it’s less salty than regular salt. Seriously, read about more about the different types of salt and how to use it right here. Add these almonds to a tapas platter for a light dinner or nibble with drinks. They’re also perfect wrapped up in some cellophane for a quick hostess gift!
- 2 cups raw almonds
- 2 teaspoons finely chopped fresh rosemary
- 2½ Tablespoons unsalted butter
- 1 teaspoon kosher salt
- Couple of pinches of cayenne pepper, (or more to your liking)
- Pre-heat oven to 350 degrees F.
- Melt butter with rosemary, salt, and cayenne
- Toss butter mixture over raw nuts to coat, spread nuts out on a baking sheet, and bake for 10 minutes
- Cool nuts and store in an air-tight container. No need to refrigerate.