Rosemary Candied Almonds: A Sweet and Savory Delight

Ingredients

Localized ingredient list prepared for quick scanning.

• 4 teaspoons sugar
• 1/2 teaspoon kosher salt
• 2 teaspoons sugar
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons honey (or agave syrup for vegan option)
• 2 cups almonds (raw or blanched)
• 2 tablespoons fresh rosemary

Method

Follow the steps in order for the best result.

1. Begin by preheating your oven to 375°F (190°C). This ensures the almonds will roast evenly.
2. In a small bowl, thoroughly combine 4 teaspoons of sugar with 1/2 teaspoon of salt. Set this mixture aside for later use; this is your sweet and salty topping.
3. In a large skillet, melt 2 tablespoons of unsalted butter along with 2 tablespoons of honey (or agave syrup for a vegan alternative) over medium-high heat. Heat until the mixture begins to bubble, then remove the skillet from the heat.
4. Add 2 cups of almonds (either raw or blanched) and 2 tablespoons of fresh rosemary to the skillet. Gently toss the almonds and rosemary in the honey-butter mixture until they are evenly coated.
5. Transfer the almond mixture to a rimmed baking sheet, taking care not to scrape any excess syrup from the skillet. Spread the almonds in a single layer.
6. Sprinkle the reserved sugar and salt mixture evenly over the almonds. Place the baking sheet in the preheated oven and roast for 8-9 minutes, or until the almonds are fragrant and lightly toasted.
7. Remove the baking sheet from the oven and sprinkle the almonds with the remaining 2 teaspoons of sugar and 1/2 teaspoon of salt. Toss the almonds to ensure they are evenly coated with the additional sugar and salt.
8. Allow the rosemary candied almonds to cool completely on the baking sheet before serving. This will allow the candy coating to harden and the flavors to meld together. Once cooled, enjoy this delightful sweet and savory treat!