I make these almonds every year for Christmas gifts. And every time, have to make double/triple batches, because they inevitably get eaten before packaging. They’re easy, save well for a couple weeks, and are deeee lish, if I say so myself. Enjoy!

Rosemary Herbed Almonds

Rosemary Herbed Almonds

4 cups raw, whole almonds

4 Tbs. olive oil

1 Tbs. dried rosemary

1 Tbs. herbs de provence (if not available, substitute more rosemary)

1/2 tsp. cayenne pepper

1-1/2 tsp. kosher salt

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Crush the dried herbs with a mortar and pestle or use the back of a spoon.  Heat the olive oil in the microwave for 20 seconds, add crushed herbs and mix together.

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Pour  the almonds on a rimmed baking sheet.  Add the herbed olive oil and stir until all the nuts are coated.  Spread the almonds in a single layer, and place in the oven at 325 degrees for 25 to 35 minutes, stirring every 5 minutes.

I use two timers for this.  One I set at 25 minutes, the other for five.  I re-set the 5 minute timer each time I stir, and keep the 25 minute one, so I don’t lose track of the overall time.  After 25 minutes, taste an almond to see if it’s crunchy.  Don’t over cook the almonds.

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When done, let cool, then add salt and stir.  Allow to cool for 1 hour before packaging. Keep stored in an air-tight container for up to 2 weeks.

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My super talented pal, Cathe Holden made the label template, and I LOVE LOVE LOVE it.

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