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Rosemary Spiced Almonds

We found a rather large bunch of rosemary in our Ranui Gardens CSA box today, and it became inspiration for these roasted rosemary spiced almonds.

rosemary for Rosemary Spiced Almonds

The recipe comes from my friend Gwen over at Pen and Fork. Chef Gwen roasts her spiced nuts with a mixture of several different nuts. One nut or many, roasted with cayenne and ginger–these are delightfully spicy.

This summer I took rosemary spiced cashews to a housewarming potluck, enough for a snack bowl at the bar, and a second bowl to leave as an unsigned gift, hidden in the pantry with an unsigned note. Sleuths they are, my friends in the new house, they knew the nuts were from me—just from my handwritten congratulations.

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Rosemary Spiced Almonds
Author: Letty Flatt
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon Real Salt
  • 3 cups raw almonds
  1. Preheat oven to 300 degrees F. In a large skillet over medium flame, heat the olive oil.
  2. Stir in the sugar, rosemary, cayenne, ginger and salt. Stir and cook just until the sugar melts, about 1 minute. Remove from the heat.
  3. Stir in the almonds, coating them evenly with the rosemary mixture.
  4. Spread nuts in a baking sheet.
  5. Bake, stirring every 5 minutes, until the almonds are toasted and crunchy to bite, 15 to 20 minutes.

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