I love almonds. They’re one of my favorite nuts, next to cashews, pistachios and hazelnuts. I love almonds, not only for their flavor and crunchy texture, but also because they’re a great source of protein. I read somewhere that eating 5-10 almonds a day gives you all the protein you need for that day. Great news for me… because I rather eat almonds than beans any day of the week.
I wanted to treat the mothers in my life with something I made… instead of something bought. I read this recipe in the Barefoot in Paris Cookbook where Ina uses cashews to re-create these bar nuts she ate at Union Square Café in New York. I decided to go with almonds instead of cashews because I needed to make a large batch and almonds tend to be less expensive than cashews.
I loved the results… and as Ina says in her book, these taste best when they’re still warm.
3 cups peeled raw almonds 2 tbs minced fresh rosemary ½ teaspoon freshly cracked black pepper 2 tsp brown sugar 1 tbs kosher salt 1 tbs unsalted butter, melted
- Pre-heat oven to 350 degrees. Spread thee almonds on a baking sheet and toast for about 10-15 minutes, particularly if you soaked the almonds to peel them. If you prefer to keep the almonds with their skin, toast them for a shorter time to avoid burning them.
- While the almonds are in the oven, combine the rosemary, salt, pepper, sugar, and butter in a large bowl.
- Add the toasted almonds to the large bowl with the salt/sugar/rosemary mixture. Toss well to combine.
- Serve warm if possible.