I grew up so lucky to have an incredible cook as a mother. But, no matter how good a cook you are, sometimes you just need a break! Thus, appetizer dinner was born in my family and remains one of our most favorite traditions. Now, appetizer dinner usually consists of frozen meals from the grocery store, things like potato skins, mozzarella sticks, and pretzel bites, but sometimes it would be a cheese plate. I loved cheese plate nights!! It was so fun to try new combinations each and every time, and activity I brought with me into adulthood – but with a few upgrades, including these almonds.
I typically add a small bowl of these sweet and savory nuts to all of my charcuterie boards to great delight from my guests. They go with most cheeses and meats and provide a slight sweetness that so many of the sharper cheeses need. On top of that, they even make a nice compliment to after dinner drinks.
My mom also taught me to always bring a hostess gift. While we may be entertaining less this year these are a nice item to bag up with a ribbon and share with your neighbors, friends, and family these holiday season. They even mail well for those who can’t join those groups this year!
Rosemary Candied Almonds
- 2 cups whole raw almonds
- 1 tbsp unsalted butter
- 1 tbsp honey
- 3 tbsp brown sugar
- 1 tbsp water
- 1 tbsp dried or fresh rosemary if fresh, chop fine
- 1 tsp sea salt
- Add honey, sugar, water, and butter to a medium-sized nonstick frying pan and heat on medium until mixture starts to bubble
- Add almonds to bubbling mixture and continuously stir to ensure all sides of the almonds are coated
- Keep almonds over medium heat until the sugar mixture starts to reduce and cling to the nuts – this should take 3-5 minutes
- Once ready, take the nuts off the stove and stir in rosemary and salt until evenly distributed
- Spread nuts in an even layer on a layer of parchment paper and allow to cool
- Break up pieces and store in an airtight container for 1-2 weeks