Don't think you need to stop at almonds, though. Try making Spiced Rosemary pecans, walnuts, cashews, or a mixed blend. Once you are comfortable with the method, the possibilities are unlimited! Make these ahead and store for up to one week in a cool, dry location. These make for excellent additions to a cheese platter, or toss in some dried cranberries for a tempting fruit and nut blend. Instead of reaching for pretzels or the chip and dip, grab a handful of these nuts and snack smarter.
Get printable recipe here
- 1 pound raw almonds
- ¼ c sugar
- 1 egg white
- 2 tsp dried rosemary, finely chopped (3 sprigs)
- 1 tsp kosher salt, plus pinch
- ¼ tsp cayenne pepper