by Angela Becker
Nuts are good sources of fat and protein, but they can be bland. This recipe took less than 20 minutes and a favorite for rosemary lovers.
- 1 cup of raw almonds
- 2 TBSP chopped rosemary
- 1 pinch of salt
- 1 TBSP honey
Coat the pan and the baking sheet with non-stick cooking spray. Heat the pan to medium, about 2 minutes. Once the pan is heated, stir the almonds, salt, and rosemary in the pan for about a minute. Drizzle the honey over the almonds while stirring about 2 minutes. Once the almonds appear glassy or candied, remove the pan from heat and transfer the almonds onto the prepared baking sheet. Allow the almonds to cool for at least 10 minutes. Can store in a container on the counter for up to one week.
1/6 of the recipe* is about 110 calories, Total Fat: 8g, Carb: 7g, and Protein: 3.4g
When working with honey or any sticky syrup, coat the measuring utensil with oil. The oil helps the honey drizzle without it adhering to the utensil.
I picked six 4″ sprigs of fresh rosemary from my bush, removed the stems, and minced the leaves. If fresh rosemary is not available, dried would be fine. I used about two tablespoons for the recipe and the rest was used as a garnish for other dishes. A huge benefit was the oil from the fresh rosemary adhering to my hands, so I got to enjoy the aroma of rosemary for a bit.
Salted nuts would work too, then there is no need to add salt.
Perfect for a crunchy snack or use as a topping for dishes such as grilled chicken and vegetables.
*These are approximate values since I did not use measuring cups.