Ingredients for Rosemary Candied Almonds
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How to Make Rosemary Candied Almonds
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, combine 4 teaspoons of sugar and ½ teaspoon of salt. Set aside.
- In a large skillet, melt butter over medium heat. Stir in honey.
- Once bubbling, remove from heat.
- Add almonds and chopped rosemary to the skillet. Toss gently to coat evenly.
- Transfer the almond mixture to the prepared baking sheet.
- Sprinkle evenly with the reserved sugar-salt mixture.
- Roast for 8-9 minutes, or until fragrant and lightly golden, stirring halfway through.
- Remove from oven and sprinkle with the remaining 2 teaspoons of sugar and ½ teaspoon of salt.
- Toss gently to coat.
- Let cool completely on the baking sheet before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
146g
Fat
64g
Carbs
19g