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Reviewed: Apr. 7, 2008

I made these for a gathering and they were swiftly eaten up! Everyone loved them.

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Josie1

	Cooking Level: Expert Living In: Woodinville, Washington, USA
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Reviewed: Dec. 20, 2007

Very Good. I made these for Christmas gifts with slivered almonds, to be eaten out of hand or as salad toppers. To chop the rosemary, I just put the leaves in the food processor with the oil and garlic and whirled it around. Probably will use less oil next time, since I cooled them on paper towels to get rid of some grease. These are very pretty made with slivered almonds by the way.

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RACHELABIGAIL

	Cooking Level: Expert Home Town: Meadowview, Virginia, USA Living In: Columbia, South Carolina, USA
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Reviewed: May 7, 2007

Wonderful, wonderful wonderful!!!!! Made these for a get together and everyone asked for the recipe. So easy. Left them in about 25 minutes because they were raw. Will be a staple in recipe repertoire.Thank you for submitting this!

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decaturcookie


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Reviewed: Mar. 29, 2007

Don't use fresh rosemary, it tends to burn and shrivel up! The kosher salt may taste better but I found table salt or freshly ground salt sticks to the nuts better than kosher. Very addicting and nibble worthy.

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VORCHA

	Cooking Level: Intermediate Home Town: Packwood, Washington, USA
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Reviewed: Jan. 6, 2007

I thought these almonds were really tasty and easy to make. I made them for a snack bowl and people loved them. The kosher salt is very important, but some will also sink to the bottom of the bowl after a while.

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Reviewer:

Kathy O'Keefe


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Anytime Almonds

Reviewer:

Josie1

Reviewer:

RACHELABIGAIL

Reviewer:

decaturcookie

Reviewer:

VORCHA

Reviewer:

Kathy O'Keefe