Simple, crunchy and delicious. Growing your own rosemary in a pot or in the garden makes it easy to snip the amount of fresh rosemary you need for the recipe. It is important to use toasted almonds versus raw almonds for this recipe: the crunch of toasted almonds is much more delicious than raw almonds.
1½ teaspoons butter
1½ teaspoons brown sugar
¼ teaspoon fine sea salt
¼ teaspoon cayenne
1 tablespoon finely snipped fresh rosemary
2 cups dry toasted, unsalted almonds
In a shallow skillet over low heat, melt butter with brown sugar, salt and cayenne. Turn off heat. Stir in rosemary, then almonds to coat. Allow to cool to room temperature before storing in the refrigerator for up to one month.