Provencal Rosemary Almonds Recipes

Steps:

• Spread the almonds in a single layer on a baking sheet and toast at 350°F until they become fragrant and lightly toasted- about 8- 10 minutes.
• Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
• When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
• Toss thoroughly.
• Let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay separate).
• Store in an airtight container or serve slightly warm.
• NOTE: You can substitute any kind of nut, or a mix of nuts. Just make sure the nuts are raw and unsalted. You need about 1 1/4 to 1 1/2 pounds of nuts in total.

Steps:

• Preheat oven to 350°F. Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar; whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts; stir. Transfer to baking sheet, spreading nuts in single layer. Bake until golden, stirring every 10 minutes, about 40 minutes. Cool completely on sheet. (Can be made 1 day ahead. Cover; store at room temperature.)
• *A type of sea salt, available at specialty foods stores and some supermarkets.