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.


2 respuestas hasta “Rosemary Almonds”

  1. Zamarie febrero 27, 2011 a 1:20 pm #

    Cuánto tiempo hay que dejar «remojando» en agua las almendras?

    • KarmaFree Cooking febrero 28, 2011 a 6:32 pm #

      Usualmente, con remojarlas 30 mins es suficiente para ablandarles la cáscara… si las remojas por más tiempo las almendras absorben mucha agua y después se tardan mucho más tiempo en tostar en el horno. Pero es una buena alternativa remojarlas por más tiempo si eres de las personas que no pueden comer cosas muy duras.

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