by Sarah Steimer
- 2 cups (about 10 ounces) whole, raw almonds
- 1 tablespoon butter, melted
- 1 tablespoons brown sugar
- 1/2 tablespoon (or so) herbes de Provence
- 1/2 teaspoon coarse salt
- 1/4 teaspoon paprika
Preheat the oven to 350 degrees.
Spread the almonds out on a cookie sheet. Roast for about 10 minutes, or until very fragrant and the nuts have darkened by a few shades (careful not to burn!).
While the almonds are roasting, whisk together the melted butter, sugar, herbs, salt and paprika.
Remove the almonds from the oven and let cook for about 1-2 minutes. Toss the almonds with the herb-butter mixture in a large bowl. Let the mixture continue to cool (never bite into a hot almond!).
Makes 2 cups mix.
Recipe adapted from: Provence in Ann Arbor
*We’re heading into party season! So whether you need something to nibble on while you wait for the turkey or a salty companion for Christmas cookies, we’re offering a few cheerful nut mixes for sharing (or not). All Nuts for Mixers recipes can be found here.