The second most requested recipe—after the lethal Pomegranate Champagne Punch—at our annual holiday party is for these salty spicy sweet roasted almonds. I find they also make a dandy midweek snack, and are even better the following day. The original recipe calls for dried rosemary, which works superbly, but when fresh is on offer I love the piney sweetness it adds to the mix. And don’t be afraid to up the cayenne a dash if that’s how you roll.
Roasted Almonds with Rosemary and Fleur de Sel
Adapted from a Bon Appétit recipe, December 2003
Nonstick vegetable oil spray
1 large egg white
1 tablespoon sugar
1 1/2 tablespoons fresh rosemary, minced
1 1/2 teaspoons fleur de sel
1/4 teaspoon cayenne pepper
2 cups whole blanched almonds (if not available, substitute whole raw almonds with skins on)
Preheat oven to 350°F.
Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar; whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts; stir. Transfer to baking sheet, spreading nuts in single layer. Bake until golden, stirring every 8-10 minutes, about 25 minutes. Cool completely on sheet.
Can be made 1 day ahead. Cover; store at room temperature.