The powerful flavors of orange zest and fresh rosemary combine in these Orange and Rosemary Roasted Almonds. I had to put them away because they’re addictive; I couldn’t stop eating them!
It’s SRC REVEAL DAY for group D. I love love LOVE SRC!
For those that don’t know, SRC (Secret Recipe Club) is a group of extremely talented bloggers, chefs, and food-thousiasts like myself. Once a month, we sign up to participate and once a month we’re assigned a fellow blogger in our group. Once we have found and created or re-created a recipe on the blog we are assigned, we create a post telling everyone about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date. I’m not explaining it all that well. It’s awesome and I’ve found some really wonderful blogs to follow and be inspired by.
Like this one!
This month, I was assigned Fried Ice and Donut Holes. I have to admit, that I’ve never visited Melissa’s blog. You can bet that I will be adding it to my Bloglovin and follow her on other social media. Her blog ROCKS!
There were so many recipes that I wanted to make. Actually, will make. Take these Blueberry Belgian Waffles. They look amazing and perfect for brunch. Then there’s the Spinach Ricotta Stuffed Shells. They’re soon to be on the #MeatlessMonday menu. And for dessert there’s the Dark and Stormy Chocolate Cake.
Like most, Melissa has a day job. She started her blog many years ago for the same reason that I started mine; to keep track of the recipes she made and enjoyed. I started mine for that reason and to help steer people clear of recipes that we didn’t think were any good. #EpicFails.
I’ve kind of been on a snack kick lately. So, while looking through Melissa’s blog, I stumbled in this recipe for Orange and Rosemary Pecans. It reminded me a trip to Mom’s; one of the precious few before she moved off the main land. We arrived and she had some mixed nuts roasting in the oven when we arrived. It smelled amazing and I think we ate the whole bowl. They were delicious. Just like these nuts.
It’s been in the last 5 or 6 years that I’ve really enjoyed the flavor of rosemary. In the whole form, I don’t like it one bit. But if I can chop it up fine enough so I’m not eating pine trees than I’m all for the herb. I chopped this rosemary pretty fine. You can still see what it is, but there aren’t any huge pieces to get caught in your teeth.
Rosemary is always perfectly paired with citrus. It brightens the flavor and is the only thing strong enough to pair well with rosemary. Something more subtle just gets lost to the powerful rosemary. This fresh citrus peel just melds with the fresh rosemary. All of this delicious flavor is encompassed in a delicious candy coating. Oh yes, there’s sugar in this savory mix.
You can see all the goodness right there. This goodness can be found on Melissa’s blog Fried Ice and Donut Holes. So, head on over there and see what other goodies you can find there. Don’t forget to follow her on Twitter to see what other goodness she’s been up to!
- 4 cups almonds
- 3 tablespoons butter
- 6 tablespoons sugar
- 3 tablespoons chopped rosemary
- 2 tablespoons orange zest
- Preheat oven to 400.
- Place the almonds on a baking sheet covered with a silpat or aluminum foil. Spray lightly with cooking spray and roast at 400 for 10 to 15 minutes or until they are lightly browned and you begin to smell them baking.
- While the almonds are roasting, combine the butter and sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved. Remove from heat add the rosemary and orange zest.
- Remove the almonds from the oven and place in a large bowl. Pour the rosemary mixture over the almonds and toss well to coat.
- Spread the almonds on the baking sheet and allow to cool completely. Store in an airtight container, if you can resist eating them all in one sitting.