Wednesday, September 9, 2009

Rosemary Maple Spiced Almonds

Sounds crazy, doesn't it? Nuts even. But I'll give it a try on Friday. From here.


  • 2 cups whole raw almonds
  • 1/3 cup maple syrup (I think 1/4 c would be sufficient)
  • 2 teaspoons rosemary
  • 1 teaspoon cayenne pepper (or more to taste)
  • Sea salt, to taste


  1. Preheat oven to 375°F.
  2. Combine almonds, syrup, rosemary, cayenne, and sea salt in bowl. Stir to coat well.
  3. Spread on a sheet pan (parchment paper lined is great for clean up).
  4. Bake in the oven for 10-14 minutes. Watch carefully as they burn quickly.
  5. Remove from oven and cool.
  6. Once cool break up the nuts. They can be stored in an airtight container for about a week.
Quilt group is on Friday and I volunteered to take a cake for our birthdays, but somebody ELSE called dibs on cake (which he will buy - ugh - little worse than grocery store bakery cakes) and I was told I could bring "snacks like cheese and crackers." But two other people volunteered for that, so what to do?

Look through my cupboard and figure it out. This recipe sounds nasty - such a weird combination. But I have everything on hand (thank you, Trader Joe's) and it's simple, so hopefully it's good!


  1. Oh, do say how it goes! I'll post my candied pecans recipe on that gluten free???

  2. These are super yummy! Not too sweet, with a nice kick. I went a little light on the rosemary (used fresh) and chopped it VEERRRY finely, so it distributed nicely. So they have a savory flavor in the glaze, but it's one of those "this tastes somewhat familiar but I can't quite place it" flavors (I made people guess - of course). There is no maple syrup taste left at all - just a very gentle sweetness.

    So, I highly recommend!