Tuesday, December 13, 2011

rosemary almonds

Hello there.  I am about to share a recipe called Rosemary Almonds.  You will need an exit plan from these once you make them.  Like give them away, take them to a party, just for the love of all that is good and holy, don't keep them in your house!  You will need a twelve step program.  They aren't good.  They are Goooooooood.  You've been warned.  If you still wish to proceed, gather the following:

3 T butter
2 T fresh rosemary, chopped (or dried and crushed)
3/4 t salt
1/2 T brown sugar
1/4 t cayenne pepper
2 cups raw almonds
(I doubled the recipe, so don't pay attention to some of the measuring spoons in my pictures)

Melt your butter.  Add the salt...
your brown sugar...
your cayenne...
and your chopped rosemary.  Stir well.
You can use dried rosemary, but be sure it's crushed well so it can integrate with the almonds.  I just happened to have a little rosemary plant sitting in my kitchen window!
Add your almonds to your butter/spice mixture.
Stir almonds until well coated.
Spread out on a foil lined cookie sheet.
Be sure to remove any plasticware your little girl may have put on the pan.
Bake for 10-15 minutes at 350, stirring halfway through.  They will be done when browned and fragrant.
You want to cool these completely before serving.  They will actually taste better after 12-24 hours, so don't worry if they aren't very good right out of the oven.  They get crunchier and more flavorful after you let them sit a day or so. 
I get rave reviews when I make these.  They are quick and easy, too, so doubly good.  Happy baking!

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