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Rosemary Almonds
by Bob Blumer
Magazine Issue: Internet Only
Rosemary Almonds

(serves 6)

2 t unsalted butter
2 T fresh rosemary, remove and discard stems before measuring
1 lb. whole almonds, preferably blanched (skin off)
1/2 t salt

1) Preheat oven to 350 degrees Fahrenheit

2) In a saute' pan over medium heat, melt the butter Add rosemary and toss it in the butter for 30 seconds.

3) Remove from heat, add the salt and almonds and toss until the nuts are coated thoroughly.

4) Arrange the almonds in a single layer on a baking sheet place in the oven and toast for about 15 to 20 minutes, or until the nuts start to crackle, turning once.

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