Rosemary Candied Almonds

May 11, 2023May 11, 20230 3

Sweet and savory Rosemary Candied Almonds recipe

by The Chefin Appetizer

Prep

5 min

Cook

12 min

Ready In

17 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

285

Sugar

10g

Fat

24g

These Rosemary Candied Almonds are the perfect sweet and savory snack for any occasion. They are easy to make and can be stored in an airtight container for up to two weeks. The combination of honey, rosemary, and kosher salt creates a delicious flavor that is sure to please. Serve them as a snack, appetizer, or even as a topping for salads or roasted vegetables. These almonds are also a great gift idea for the holiday season or any special occasion.

Instructions

1.	Preheat your oven to 350 degrees F (175 degrees C).
2.	In a small bowl, mix together the sugar and kosher salt.
3.	In a large saucepan, melt the butter over low heat.
4.	Add honey and stir until combined.
5.	Add almonds and stir until they are coated in the honey mixture.
6.	Sprinkle the sugar and salt mixture over the almonds and stir until coated.
7.	Add rosemary to the almonds and stir.
8.	Spread the almonds in a single layer on a baking sheet.
9.	Bake for 10-12 minutes, stirring once halfway through.
10.	Remove from the oven and let them cool before serving.

PROS

These Rosemary Candied Almonds are sweet, savory, and packed with flavor.

They make a great snack or appetizer for any occasion, and are perfect for sharing with friends and family.

CONS

These almonds are high in calories and fat, so they should be enjoyed in moderation.

They are also not suitable for those with nut allergies.

HEALTH & BENEFITS

Almonds are a great source of protein, fiber, and healthy fats.
They may also help lower cholesterol levels and reduce the risk of heart disease.
Rosemary has antioxidant and anti-inflammatory properties, and may help improve brain function.

	4 teaspoons sugar
	1/2 teaspoon kosher salt
	2 teaspoons sugar
	1/2 teaspoon kosher salt
	2 tablespoons unsalted butter
	2 tablespoons honey ( or use agave syrup to make it vegan )
	2 cups almonds ( raw or blanched )
	2 tablespoons fresh rosemary