Provençal Rosemary Almonds

Friends are coming over for drinks before we go out for dinner. I don’t want to fill us up on appetizers before we get to the restaurant, so I’ve made these almonds for us to sample while we sip some wine. They’re very good and the toughest part about making them is to not eat all of them before my guests arrive.

Now that I’ve followed the recipe below once, next time I make these, I’ll play around with the spices. Maybe use some brown sugar. Or substitute smoked salt for the Kosher salt I used. Powdered chipotle pepper instead of the cayenne. The possibilities are ready to be investigated.

Here’s what happened.
Got the almonds.



And the spices.

rosemary, cayenne and salt

Rosemary, cayenne and salt.

Mixed the spices with the melted butter.

melted butter and spices

Melted butter and spices.

Poured the butter and spice coated almonds onto a baking sheet.

almonds ready for the oven

Almonds, ready for the oven.

Got the almonds out of the oven.

baked almonds

Baked almonds.

Served Provençal Rosemary Almonds.

provençal rosemary almonds

Provençal Rosemary Almonds.

Here’s the recipe:

Provençal Rosemary Almonds

Prep Time: 5 minutes
Cook Time: 15 minutes


3 Tbsp. butter
2 tsp. dried rosemary, crushed
3/4 tsp. salt
1/4 tsp. cayenne pepper
2 cups raw almonds


Preheat oven to 350 degrees. Melt butter in microwave, mix in seasonings and then toss in almonds. Spread coated almonds over a baking sheet, bake for about 12 minutes, stirring once, until toasted and fragrant.


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