Bourbon rosemary almonds
3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Blanched whole almonds |
| 1 | cup | Light brown sugar; packed |
| ¼ | cup | Bourbon |
| 2 | tablespoons | ;Water |
| 2 | tablespoons | Dried rosemary, crumbled or |
| ⅓ | cup | Chopped fresh rosemary |
| 2 | teaspoons | Ground cumin |
| 1 | teaspoon | Coarse salt |
| ¼ | teaspoon | Cayenne |
Directions
Preheat the oven to 375 F. Place almonds in a single layer on a baking sheet and toast in the oven until golden brown and fragrant, 15 to 20 minutes. Remove from the oven; set aside.
Heat brown sugar, bourbon and water to a boil in a small saucepan over medium heat. Continue boiling for 10 minutes. Combine remaining ingredients together in a small bowl. When syrup is finished, add almonds and stir to coat completely. Stir in seasonings, mixing well.
Transfer nuts to a buttered baking sheet and separate with a fork while still warm. Cool before serving. Store in a can with a tight-fitting lid.
Jonker writes: "Pungent rosemary and cumin, mellowed with brown sugar and bourbon, blend and linger in these crunchy, nutty treats...just one more!"
From Suzanne Jonker's "Savory Snacks" article in "The Herb Companion." Dec. 1988/Jan. 1989. Pg. 32. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-24-94