I make these almonds every year for Christmas gifts. And every time, have to make double/triple batches, because they inevitably get eaten before packaging. They’re easy, save well for a couple weeks, and are deeee lish, if I say so myself. Enjoy!
Rosemary Herbed Almonds
4 cups raw, whole almonds
4 Tbs. olive oil
1 Tbs. dried rosemary
1 Tbs. herbs de provence (if not available, substitute more rosemary)
1/2 tsp. cayenne pepper
1-1/2 tsp. kosher salt
Crush the dried herbs with a mortar and pestle or use the back of a spoon. Heat the olive oil in the microwave for 20 seconds, add crushed herbs and mix together.
Pour the almonds on a rimmed baking sheet. Add the herbed olive oil and stir until all the nuts are coated. Spread the almonds in a single layer, and place in the oven at 325 degrees for 25 to 35 minutes, stirring every 5 minutes.
I use two timers for this. One I set at 25 minutes, the other for five. I re-set the 5 minute timer each time I stir, and keep the 25 minute one, so I don’t lose track of the overall time. After 25 minutes, taste an almond to see if it’s crunchy. Don’t over cook the almonds.
When done, let cool, then add salt and stir. Allow to cool for 1 hour before packaging. Keep stored in an air-tight container for up to 2 weeks.
My super talented pal, Cathe Holden made the label template, and I LOVE LOVE LOVE it.
Binder Labels, Paper Houses and Herbed Almonds | Just Something I MadeOctober 8, 2013 at 7:23 pm
[…] if you like almonds like we do, then you’re really going to love this simple, gift-giving Rosemary-Provence Herbed Almond recipe by my super talented friend Tamara Berg of Hallmark Channel’s Home and Family show. Package […]
Judy AOctober 8, 2013 at 7:59 pm
These look tasty! What is the oven temperature set at?
tamarajewelryOctober 8, 2013 at 8:17 pm
Oops! 325 degrees. Thanks Judy! Enjoy!