Rosemary Almonds

Five ingredients, one pan, twenty minutes. Blanched almonds get tossed in melted butter with crushed rosemary, salt, and a pinch of cayenne, then roasted until golden and fragrant.

The butter helps the rosemary and salt stick to every almond while adding a toasty richness. Cayenne brings just enough warmth to keep you reaching for more without burning your mouth.

Stirring occasionally during roasting is important. Almonds at the edges of the pan brown faster, and a few stirs make sure they toast evenly. Drain on paper towels when done to pull off excess butter so they crisp up as they cool instead of staying greasy.

Chef Tips

• Crush the rosemary by hand, don’t grind it. You want visible flecks of herb, not a powder that disappears.
• Watch closely after the 15-minute mark. Almonds go from golden to burnt in about 60 seconds.
• Let them cool completely before storing. Warm almonds in a sealed container create condensation and go soft.
• Store in an airtight jar at room temperature for up to 2 weeks.

Variations

• Add a teaspoon of smoked paprika along with the cayenne for a deeper, smokier flavor.
• Swap rosemary for thyme and add a pinch of garlic powder for a Provencal-inspired version.
• Drizzle with honey in the last 5 minutes of roasting for a sweet-savory candied almond.