Sunday, February 22, 2009
Toasted Rosemary Almonds
These are a great snack for any adult get-together. They're pretty fast and easy, too. I like to have nuts around because I have to eat five or six times a day. I haven't tried this recipe with pecans, but I'm sure it would just as good, if not better.
The recipe is adjusted from a Better Homes and Gardens special interest publication, Holiday Appetizers 2001.
Toasted Almonds with Rosemary
8 ounces (2 cups or so) unblanched almonds or pecan halves
1 1/2 to 2 tbsp. butter (no substitutes)
1 tbsp. finely chopped fresh rosemary
1 packed tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. ground red pepper (I use a New Mexico brand of very mild ground chilies) or to taste
Heat oven to 350 degrees. Spread nuts in a single layer on a cookie sheet. Bake about 10 minutes or till lightly toasted and fragrant.
Meanwhile, melt butter in a medium saucepan over medium heat till sizzling. Remove from heat and stir in rosemary, sugar, salt and red pepper. Add nuts and toss to coat. Cool slightly before serving. Store in airtight container. Refrigerate up to a month.