Brown Butter, Sage, and Rosemary Roasted Almonds

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Today I am sharing the recipe for Brown Butter, Sage, and Rosemary Roasted Almonds, a savory snack that can be given as a holiday gift or served at a party. The brown butter adds a richness to the crunchy almonds, while the sage, rosemary, and salt are loaded with flavor and create a crust around the nuts. It’s the type of snack that keeps you coming back for more – whenever I walk by the jar I can’t help but grab a handful.

When I was in Napa last month I had sage and rosemary roasted almonds at Robert Sinskey Vineyards and they paired wonderfully with red wines, and I was inspired to make the seasoned nuts at home. You could package these roasted almonds up with a nice bottle of red and it would be the perfect hostess gift.

This recipe is easily scalable, making a double or triple batch won’t take any more time. Plus, roasted almonds can be made in under 20 minutes, and the process doesn’t make much of a mess. It’s the type of last minute holiday recipe that just might come to your rescue.

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Brown Butter, Sage, and Rosemary Roasted Almonds

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 3 -4

Ingredients

• 2 tablespoons Butter
• 1 tablespoon Freshly Chopped Rosemary
• 1 tablespoon Freshly Chopped Sage
• 1/2 teaspoon Salt
• 1 cup Raw Almonds

Instructions

1. Heat your oven to 350 degrees.
2. Melt the butter in a saucepan over medium low heat. Let the butter come to a bubble, string frequently as the butter becomes golden brown.
3. Remove the butter from the heat, and stir in the rosemary, sage, salt, and almonds.
4. Spread the almonds out on a baking sheet lined with parchment.
5. Roast the almonds in the oven for 12-15 minutes, until fragrant. Then remove from the oven and let cool.
6. Serve or package the nuts once they have cooled.