Rosemary Candied Almonds Recipes

Steps:

• Spread out the almonds in an even layer on a foil-lined baking sheet. Set aside.
• In a saucepan over medium-high heat, melt together the butter, maple syrup, brown sugar, allspice and salt. Bring to a boil and cook, still boiling, for 1 minute, or until the mixture reaches 190 degrees F on a candy thermometer. Pour over the almonds and let cool completely while the sugar mixture sets. Serve immediately.

Steps:

• Preheat the oven to 375*F.
• Stir togther 4 teaspoons sugar and 1/2 teaspoon salt. Set aside.
• Heat butter and honey over medium high heat in a large skillet until bubbling. Remove from heat.
• Add almonds and rosemary to skillet, and toss gently to coat.
• Move the almond/rosemary mixture to a rimmed baking sheet(don't scrape excess syrup from skillet).
• Sprinkle with sugar/salt mixture. Roast almonds until fragrant, 8-9 minutes. Sprinkle with 2 teaspoons sugar and 1/2 teaspoon salt.
• Toss to coat. Let cool completeley. Enjoy!

Steps:

• Preheat oven to 350 degrees. Using a baking sheet with a lip, melt butter. Mix seasoning into the butter, and then toss in almonds. Bake seasoned nuts for about 10-12 minutes, stirring once, until toasted and fragrant. Remove from heat and serve warm or at room temperature.

Steps:

• Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

Steps:

• Combine the water, sugar, and cinnamon in a cold saucepan and bring to a boil.
• Add the almonds and stir thoroughly to coat. Lower to medium heat.
• Cook and stir the mixture frequently until the liquid evaporates and leaves a syrup-like coating on the almonds. Don't leave pan unattended to avoid burning.
• Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds. Allow to cool before serving.

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:

• Spread almonds on a shallow baking sheet.
• Place in cold oven and then set oven for 350 and roast 15-20 minutes, stirring occasionally.
• In a medium saucepan heat honey and butter over medium heat until boiling.
• Turn down heat to medium low and simmer for 2 minutes while stirring occasionally.
• Add almonds and simmer for another 2 minutes, stirring occasionally.
• Transfer almonds with a slotted spoon onto a greased baking sheet and spread into a single layer and let cool slightly.
• In a bowl, toss almonds in sugar to coat.

Steps:

• Lightly oil a baking sheet, or line with baking parchment. Tip the sugar into a heavy-based frying pan set over a medium-low heat, and cook until dissolved and lightly golden. Don't stir - tilt the pan for an even colour.
• Add the walnuts, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper, and stir briefly. Carefully pour the mixture onto the prepared sheet. Use two lightly oiled teaspoons to separate the nuts if you prefer them packaged individually, but don't touch them as they'll be very hot. For a more rustic look, leave to cool, then roughly bash into chunks using a rolling pin. Pack into small containers or bags. Will keep for up to three weeks in a dry, cool place.