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Honey Lacquered Almonds with Rosemary & Black Pepper

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Makes 4 cups

Makes 4 cups
Makes 4 cups


  • 4 cups raw almonds
  • 1/4 cup honey
  • 1/4 cup raw sugar
  • 1 1/4 teaspoons minced fresh rosemary
  • 2 teaspoons kosher salt
  • Fresh ground black pepper
  • 1 tablespoon water
  • Butter or vegetable oil, for your hands Fleur de sel, rosemary sprig for serving
  • (optional)
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  • 1

    Set the rack in the center of the oven and preheat the oven

  • 2

    to 325°. Cover two large baking sheets with parchment paper.

  • 3

    Distribute the nuts on the baking sheets and toast them in the oven for 10

  • 4


  • 5

    While the almonds are toasting, put the honey, sugar, rosemary, salt and

  • 6

    10 turns of a black pepper grinder into a saucepan. Drizzle the water over

  • 7

    the top, making sure to saturate the sugar. Set the pan over medium-high

  • 8

    heat and cook until the sugar dissolves and the liquid comes to a boil.

  • 9

    Remove from heat and let steep at least 5 minutes.

  • 10

    Remove the toasted almonds from the oven and put into a large bowl. Reheat

  • 11

    the honey mixture for a minute or so and then drizzle it over the nuts.

  • 12

    Working quickly, use a wooden spoon to stir the nuts, coating them evenly

  • 13

    with the honey. Distribute the nuts in a single layer on the

  • 14

    parchment-covered baking sheets.

  • 15

    Bake for 12 minutes. Remove from oven and cool completely.

  • 16

    Lightly butter or oil your hands, and break up the almonds into chunks.

  • 17

    Store in a tightly sealed container, or package into 1-cup gift bags.

  • 18

    To serve, garnish with fleur de sel and rosemary sprig.

Recipe Notes

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Per 1/4-cup serving: 54 calories, 1 g protein, 9 g carbohydrate, 2 g fat (0 g saturated), 0 mg cholesterol, 146 mg sodium, 1 g fiber.

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