This weekend I traveled out to the Bay Area in California for my sister’s wedding. We have already been doing lots of work to get ready for the big day, and yesterday we spent a lot of time putting together wedding favors for the guests. My sister decided to make the favors to cut down on cost, and went with rosemary almonds.
I made rosemary almonds for my family as a part of their Christmas gifts. One problem I ran into, and never had a chance to remedy, was the rosemary and sea salt fell off of the almonds as soon as they came out of the oven. After a bit of discussion, and our fair share of “Ooh, ooh, what if…”-s, I think we came up with a pretty good solution.
We ground the rosemary up very fine in a coffee grinder, and then set the salt grinder on a very fine setting. We then cooked the rosemary and salt in some olive oil until it became fragrant, tossed the almonds in, and then baked them until they were crispy. The almonds are so delicious! The rosemary mixture sticks to them beautifully.
Rosemary Almonds (modified from various internet sources)
- 1 pound of raw almonds
- 1/4 cup of olive oil
- 1/4 cup of finely ground fresh rosemary
- Sea salt
Preheat oven to 350 degrees. Pour the olive oil and rosemary into a shallow pan, and put over low heat. Cook, stirring occasionally until rosemary just begins to simmer, and remove from heat.
Add finely ground sea salt to the rosemary mixture. The amount you add depends on your taste, but we added enough to make the mixture fairly salty because we wanted each almond to have a bit of salt.
Mix the almonds and rosemary mixture together in a large bowl. Spread the almonds over a couple of baking sheets. The almonds should lie in an even layer.
Cook the almonds in the oven for 15-20 minutes. Be sure to check often, because nuts can burn easily. There is no need to stir the almonds while they are baking.
Remove the almonds from the oven and allow them to cool completely.