- 3 tablespoons butter
- 1 pound whole almonds
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons Worcestershire sauce
- 1 tablespoon kosher salt
- 1/2 pound dried Turkish apricots, cut into thirds
- 1 cup dried cranberries
Preheat an oven to 400 degrees. Place butter on a large baking sheet with sides and melt in oven for 3 to 4 minutes. Remove baking sheet and add almonds, rosemary, Worcestershire sauce, and salt. Stir until almonds are coated with seasonings, then spread almonds in a single layer. Return baking sheet to oven and turn oven down to 325 degrees. Bake for 20 minutes, stirring almonds once or twice to toast evenly. Remove and let cool in pan.
When cool, transfer seasoned almonds to a large resealable plastic bag; add dried apricot pieces and dried cranberries. Seal bag and shake to toss contents. Store at room temperature up to 3 days.
Copyright 2000, Tori Ritchie. All Rights Reserved.