A.K.A. “Crack Cocaine” Nuts.  At least, that’s what The Husband called them last night due to their addictive nature.  The sweet, spicy, warm herb-y goodness that is all over these makes you go back for just one more handful…ok, just one more…well just …

They are amazing served warm as an appetizer, great the next day cold as a snack, and perfect chopped up on a mixed green salad.  My one word of advice?  Ration.  Take a handful out and then hide them somewhere safe.

1 1/4 pounds almonds
1 1/2 tablespoons coarsely chopped fresh Thyme leaves
1/2 teaspoon cayenne
3 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the almonds, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

(adapted from the Barefoot Contessa’s Rosemary Cashews (also amazing).

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