Rosemary Candied Almonds

23 Sep

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


  1. 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.
  2. 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.

One Response to “Rosemary Candied Almonds”

  1. flappergirlcreations September 24, 2010 at 5:10 am #

    Yum! That sounds delicious. I’m going to have to make a batch of these soon.

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