Rosemary Almonds

16 May

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


  1. 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.
  2. While the almonds are in the oven, combine the rosemary, salt, pepper, sugar, and butter in a large bowl.
  3. Add the toasted almonds to the large bowl with the salt/sugar/rosemary mixture.  Toss well to combine.
  4. Serve warm if possible.


These are great as a snack, as a hostess gift… you name it.  They’re super delicious.



One Response to “Rosemary Almonds”


  1. Weekend Cook and Tell Round Up: Picnic Provisions | Tasty Terminus - July 20, 2011

    […] takes most of her picnics beachside and caters them with an assortment of vegetarian fare including Rosemary Almonds to snack on, Asparagus Sandwiches, and Veggie Dip […]

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