Nutrition per serving may change if servings are adjusted.
8 ounces unblanched almonds or pecan halves (about 2 cups)
1½ teaspoons margarine or butter
1 tablespoon finely snipped fresh rosemary
1½ teaspoons brown sugar
¼ to ½ teaspoon salt
¼ teaspoon ground red pepper
Preheat oven to 350°F. Spread almonds (or pecans) in a single layer on a baking sheet. Bake for about 10 minutes or until lightly toasted and fragrant.
Meanwhile, in a medium saucepan, melt margarine (or butter) over medium heat until sizzling. Remove from heat. Stir in rosemary, sugar, salt and red pepper. Add nuts to butter mixture and toss to coat. Cool slightly before serving.
Tip: To make ahead, seal cooled nuts in an airtight container and refrigerate for up to 1 month or freeze for up to 3 months.