Rosemary Candied Almonds

On a trip to Seattle last year and while waiting for my flight in a wine bar I discovered the marcona almond.  This oddly shaped, flat almond, also dubbed the "Queen of Almonds", is sweeter and softer than the California almond most of us are used to.  These babies are imported from Spain and impossible to find throughout the city I live in. I began my hunt for these elusive gems.  But alas, non were to be found.

In the meantime I had dreams of making candied Marcona almonds with rosemary and sea salt, and with the lack of Marcona almonds in my midst I decided to try making these with our favourite California buddies.  The taste is perfect and the only thing that could make these better would be the softness and sweetness heralded from the Marcona variety.  

I have to give caution to this recipe - double up as they are highly addictive!

To make the almonds

2 cups almonds
1/2 cup granulated sugar
2 Tbsp fresh Rosemary, finely chopped
Sea salt for sprinkling
Baking pan covered with tin foil and sprayed with baking spray.  

Preheat a large sautè pan over medium heat.  Add almonds and sugar and stir occasionally with a wooden spoon (can also spray the spoon with baking spray to avoid sticking).  Be patient and  stir often until the sugar begins to melt.  At this point keep stirring to prevent burning the almonds until the sugar is completely melted and nuts and sugar begin to brown. Add chopped Rosemary and toss altogether to coat.  

Turn mixture out on prepared pan and flatten into one layer.  Sprinkle with salt and let cool.  Once cooled break the almonds apart into bite sized pieces.