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.
Brown Butter, Sage, and Rosemary Roasted Almonds
- 2 tablespoons Butter
- 1 tablespoon Freshly Chopped Rosemary
- 1 tablespoon Freshly Chopped Sage
- 1/2 teaspoon Salt
- 1 cup Raw Almonds
- Heat your oven to 350 degrees.
- 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.
- Remove the butter from the heat, and stir in the rosemary, sage, salt, and almonds.
- Spread the almonds out on a baking sheet lined with parchment.
- Roast the almonds in the oven for 12-15 minutes, until fragrant. Then remove from the oven and let cool.
- Serve or package the nuts once they have cooled.