Brown Sugar Rosemary Nuts

This time of year is host to a lot of different “seasons”: Christmas movie season, shopping season and holiday party season, to name just a few.  Dan and I have been to our fair share of holiday parties over the years, but I have to admit that I’ve never been very creative when it comes to hostess gifts.  I grab a bottle of wine, throw a ribbon on it and I’m done.  Recently, I’ve been trying to perfect some recipes that can be turned into hostess gifts.  At some point, I came into possession of a giant bag of almonds that stared at me every time I opened the pantry, so I thought I’d test a few fancy nut recipes.  I tried the sweet and spicy first and these brown sugar rosemary almonds second.  Both were huge hits.  

Rosemary nuts13

Almonds can be a little hard on the teeth, so next time I’ll get some walnuts and try this recipe with the nut it was originally intended for.  Either way, these nuts were well received by our guests, and hopefully by our future hosts as well.

Brown Sugar Rosemary Almonds

Adapted from 101 Cookbooks

1 cup sugar (mix of white and brown sugar) 
2 tsp salt
chopped dried rosemary to taste (I used quite a lot)
2 large egg whites
1 Pound almonds

1. Preheat oven to 300F.

2. In a small bowl, combine the 1 c sugar, 2 t salt and rosemary.

3. In a separate, larger bowl, whisk the 2 egg whites until they begin to foam.

4. Pour the almonds into the egg whites and slowly add in the sugar mixture.  Stir until the nuts are evenly coated.

5. Divide the nuts between two parchment lined baking sheets in a single layer, spreading them out the best you can.

6.Bake the nuts for about 20-30 minutes on the center oven rack, stirring occasionally.  They are done when they are golden and not wet.

7.  Let cool completely before storing.  The nuts should last for at least a week in an airtight container.

Nutritionals (20 servings): Cals: 172, Fat: 12, Carb: 16, Fiber: 3, Protein: 5