Toasted Almonds with Rosemary
8 oz. unblanched almonds
1 1/2 t. butter
1 T. finely snipped rosemary
1 1/2 t. brown sugar
1/4 to 1/2 t. salt
1/4 t. ground red pepper
Preheat oven to 350 degrees.
Spread almonds in a single layer on a cookie sheet and back aprox. 10 minutes or until nuts are lightly toasted and fragrant.
Meanwhile melt butter in a medium saucepan over medium heat until sizzling.
Remove from heat and stir in rosemary, brown sugar, salt and red pepper.
Add almonds, toss to coat and cool.
Pairs Well With
Good for drinks parties holiday parties and gifts!