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Rosemary Almonds

February 16, 2011

Today is National Almond Day! And Rosemary Almonds are the perfect tribute. I first fell in love with these tasty snackers when my girlfriend Katey made them for a dinner party. Instantly addicted, I couldn’t move away from the bowl – not even to refill my Champagne glass! It’s both a blessing and a curse that these darlings are oven ready in under ten minutes. They keep for weeks in an air-tight container, but don’t expect them to last that long.

Rosemary Almonds


1 T butter
2 cloves garlic, minced
1 T fresh rosemary, minced
6 oz. (1 1/2 cups) whole, raw, unsalted almonds
Kosher or flaky sea salt (Maldon is my favorite.)
1 tspn Worcestershire sauce


  1. Preheat oven to 350F.
  2. Melt butter in a large skillet.
  3. Add rosemary and garlic. Saute for one minute, until fragrant.
  4. Add almonds and salt to taste. Stir until the almonds are shiny, about one minute.
  5. Stir in Worcestershire sauce.
  6. Pour almonds onto a large baking sheet.
  7. Bake 5 minutes. Gently shake pan to redistribute the nuts.
  8. Return almonds to oven and bake for five more minutes.
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