There are few snacks that pair as well with a glass of wine, a beer or cocktails, than nuts. Especially when they’re seasoned perfectly with just the right amount of salty heat & coated in nutty, browned butter; lemon zest; maple syrup & fresh rosemary.
It’s no exaggeration that these are seriously good & came about because I wanted something for my husband’s birthday dinner that was really easy to make, wouldn’t spoil our appetite, wasn’t bread, a dip or deep-fried. And nuts have some clout when it comes to nutrition & fiber – always a plus when deciding on what to feed those you care about.
Still babying a very sore, swollen knee, I wanted something that was quick & easy to make. Maximum reward for minimum output to get me in & out of the kitchen fast with very little clean-up. These brown butter maple rosemary almonds covered these parameters. And they not only tasted sensational, but they were crunchy, sticky & a little salty, like all good pre-dinner snacks need to be.
Because I believe that care & thought should be given to the way food is served, I spooned the nuts into little paper bags. Certainly nothing flash but a little more interesting than spilling them into a boring bowl. I do have a small confession to make & that’s half of them were gobbled up before said birthday even arrived. Not by me.
Nuts, olives & cheese. (Not pictured here was a chunk of sharp white cheddar I served with the nuts & the big green stuffed olives.) Such a simple, minimal effort hors d’0euvre, often only relegated to the holiday season. If you love fuss-free as much as me then you’ll want to make these almonds for your next soiree. And serve them simply as I did: olives, cheese & Prosecco. Then let me know what time to arrive. Cheers for now xo.
- 3 tablespoons butter
- 3 tablespoons maple syrup
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons finely grated lemon zest
- 1 to 2 teaspoons crushed red chili peppers
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon crushed black pepper
- 3 cups natural almonds (these have skins still on)
- Line a baking sheet with parchment paper. Preheat the oven to 375°F (190°).
- Melt butter in a medium-large saucepan over medium heat. Heat butter for 2 to 3 minutes or until it turns a golden brown color. Watch it, you don’t want it to burn.
- Add the remaining ingredients; stir until almonds are well coated in the butter mixture. Dump the almonds onto the baking sheet. Spread out into a fairly even layer. Roast for about 15 minutes or until almonds are browned (brown-er, they were already brown) & glazed. Let cool on pan. Break into pieces when cool & store in sealed containers. Makes 3 cups.