Reviewer:

cookin

Cooking Level: Professional

Home Town: Kailua, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 29, 2009

I made these with raw almonds and left them in the oven for entirely waaaaaay too long (25 minutes as suggested by a review). They ended up burnt, but we ate them anyway (partly because almonds are expensive)! I love almonds and this recipe sounds really good so I will try it again!!!

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Reviewer:

Justine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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