In my winter CSA share I have received fresh Rosemary frequently over the last few weeks. I am not talking about a single sprig, but rather a huge wad (there really isn't a better way to describe it). Last week it even had roots! I am lucky, I have a huge Rosemary plant living (currently, I have killed them before) in my dining room. So it is normal for me to snip off a handful to shove in a chicken, or toss with roasting potatoes. This time, because it was staring at me, I decided to do something different. I remember my mother making these at some point, but as usual I couldn't be bothered to ask her for the recipe. Instead I winged it after reading a few different ones online. Except for the fact that I got distracted and probably toasted them a bit too long, they turned out pretty good.
If you are looking for an easy homemade Christmas gift, putting these in a pretty tin wrapped in a bow is always a good idea.
4 cups blanched almonds
1/3 cup maple syrup
1/4 cup butter
1/4 cup fresh rosemary chopped ( strip the leaves from the stalks)
2 Tablespoons brown sugar
1 teaspoon salt
Preheat oven to 375'
In a skillet, combine the maple syrup and butter over medium heat, stir until melted and bubbly. Add almonds and Rosemary, stir to coat completely. Pour immediately onto a parchment lined cookie sheet (don't scrape the skillet). Bake for about 9-10 minutes. While baking combine sugar and salt in a small bowl.
When toasted, remove pan and immediately sprinkle the sugar/salt mixture on it. Let cool completely then store in an air tight container.