• Makes: ~3/4 cup nuts, 2 small gift baggies’ worth
• Total time: 30 minutes (Prep and cook time: 10 minutes; Cooling time: 20 minutes)

INGREDIENTS

• 70g (½ cup) raw, whole almonds (or substitute hazelnuts)
• 50g (¼ cup) sugar
• 25g (5 teaspoons) water
• ½ teaspoon chopped rosemary, fresh or dried
• Flaky sea salt, for sprinkling

METHOD

• Add water and sugar to a small saucepan. Insert a candy or instant-read thermometer into the pot, and stir contents with it. 
• Measure the almonds and rosemary separately, and set both aside on the counter. Also set aside a metal or heat-safe pan for scooping the hot nuts out onto when they’re done. 
• Bring the water/sugar mixture to a boil over medium heat, swirling periodically to dissolve the sugar. Once it boils, keep a close eye on the thermometer and cook until it reaches 230F / 110F. Once reached, immediately add in the nuts, and continue cooking them in the syrup, stirring constantly with a heat-safe plastic spatula or wooden spoon. You’ll stir constantly for a few minutes – first until the sugar starts to turn to sand all around the nuts, and then as the sugar re-melts and turns a glossy, medium brown. Cook the almonds, being sure to move them all around so they don’t burn, You want to cook the almonds, until most or all of the sugar has melted off them.
• Once nuts are caramelized to your liking (I look for a rich, glossy brown), take the pot off the heat and sprinkle on the rosemary. Stir quickly to evenly distribute the rosemary, then immediately scoop onto the metal tray to cool, and spread into a flat layer (they will harden fast). Sprinkle a few grains of flaky salt over top.
• Allow to cool until hard (about 20 minutes), then break up into pieces and package into gifts, or snack on the spot!