Karen's Cave Kitchen
Toffee Rosemary Almonds
2 c Marcona Almonds
2 Tblsp Tightly Packed Fresh Rosemary
2 Tblsp Grass Fed Butter
1/4 c Coconut Palm Sugar
1/4 c Pure Maple Syrup
Sea Salt to Taste (about a 1/4 tsp)
Wash and dry rosemary. With kitchen shears, trim the leaves off the rosemary to approximately 1/4" pieces.
Melt butter in a large sauté pan.
Add sugar and maple syrup and stir over low-medium heat until sugar melts.
Add rosemary and almonds stirring continuously. Bring heat up to medium-high.
Watch closely for sugar strings to begin to stretch. Constantly stir and move almonds for about 8-10 minutes. It needs to be hot but not smoking. Sugar mixture will begin to darken slightly.
Remove from heat and turn almonds on to a large piece of aluminum foil and spread out quickly with spatula. Sprinkle with a little sea salt. Allow to cool completely and dry.