Rosemary Salted Almonds
My husband and I took a trip to France and Italy for 10 glorious days. We left the kids with the grandparents, packed our suitcases and did our best to unwind. This was the first trip we had taken of this length as a couple that was not work related or a mission trip. It was our first time to travel in Europe together and we were going to enjoy every moment of it!
Before we even left the airport in Washington, DC we stopped to have a glass of wine and a few snacks before they boarded our plane. We had done all the right things and had arrived WAY before our international flight was scheduled to depart, so we had time to kill.
We found a wine bar in one of the terminals that served four 2 ounce tastings of wines as a flight. It was a wonderful way to try several wines with out having to commit to a full glass with out knowing what you were drinking. But as much as I loved the wine were were enjoying, what I was enjoying just as much was the rosemary almonds that we ordered.
Crunchy, sweet, salty and savory all at the same time these almonds were a great way to start off our trip and I knew I had to recreate them once we got back home.
Here is my attempts at recreating them.
I think I came pretty close!
Rosemary Salted Almonds Ingredients:
- 12 oz. whole, unblanched almonds
- 1 Tablespoon dried rosemary, chopped fine
- 1 Teaspoon sugar
- 1 Teaspoon salt
- 1/2 Tablespoon melted butter
In a 350 degree oven, roast the almonds on a sheet tray until they are warm, toasty and smell like almonds should.
Meanwhile, combine the rest of the dry ingredients with the melted butter.
When the almonds come out of the oven, toss them with the rosemary, salt, butter, sugar mixture.
The butter and sugars should start to melt due to the heat of the almonds.
Once completely coated, return the almonds to the sheet pan.
I opted to use a silicone mat for easy clean up.
If you don’t have a silicone mat, parchment paper works well.
If you don’t have parchment paper, spraying the pan will work too.
If you don’t have pan spray, you may have to work a bit to get the sugar off. But it will soak of easily because sugar is water soluable!
Bake for an additional 10 minutes to allow the flavors to fuze to the almonds and the sugars to caramelize slightly.
Cool completely before storing in a cool, dry place.
Enjoy your Rosemary Salted Almonds snacks! I know I do!
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Here is the first cocktail we had when we arrived in France: Kir. It is Delicious!!