One of the big ways I cope with the sadness of summer’s end is cooking with fall flavors. Cinnamon, apple, honey, squash, clove, and rosemary are some of my favorites. This weekend I made rosemary candied almonds, recipe courtesy of Ms. Martha Stewart. They’re sweet, salty and just the kind of snack I can’t trust myself around.
Makes 2 cups
- 2 tablespoons sugar
- Coarse salt
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 2 cups almonds (raw or blanched)
- 2 tablespoons fresh rosemary
- Preheat oven to 375 degrees. Stir together 4 teaspoons sugar and 1/2 teaspoon salt. Heat butter and honey over medium-high heat in a large skillet until bubbling. Remove from heat. Add almonds and rosemary, and toss to coat.
- Transfer almond-rosemary mixture to a rimmed baking sheet (do not scrape excess syrup from skillet). Sprinkle with sugar-salt mixture. Roast almonds until fragrant, 8 to 9 minutes. Sprinkle with remaining 2 teaspoons sugar and 1/2 teaspoon salt; toss to coat. Let cool completely.