Almonds with honey

1. Turn on the oven to warm up to 190 degrees Celsius. Cover the baking sheet with a sheet of baking parchment.

2. Put honey in a bowl of a suitable size. It is best if it is liquid, the candied honey must first be melted in a water bath. Add melted butter to the honey, which also needs to be melted and cooled beforehand. Mix it up.

3. Next, add dried rosemary to the bowl with honey and oil, rubbing it with your fingers. Rubbing will contribute to the fact that rosemary will fully reveal its fragrance. If fresh rosemary is used, it must first be finely chopped. Mix everything again.

4. Now pour the specified amount of brown sugar and sea salt into a bowl with the rest of the ingredients, mix everything well.

5. Wash the almonds, then dry them with paper towels, blotting out excess moisture. Put the almonds in a bowl, mix everything so that the mixture is evenly distributed over the nuts.

6. We distribute the nuts in a fragrant mixture on a covered baking sheet. Next, put the baking sheet in the oven that has had time to warm up for 6 minutes. Open the oven, mix the nuts and keep them in the oven for another 6 minutes. When this time has passed, we stir the nuts again and send them to the oven for another 4 minutes. It is important to carefully monitor the nuts, especially if the oven tends to heat up very much and there is no way to monitor the temperature accurately. Overcooked nuts can be bitter, so this should not be allowed.

7. Remove the baking sheet from the oven and let the nuts cool on it for 10 minutes. Occasionally we mix the cooling nuts. We taste it and, if necessary, add a little more sea salt, simply sprinkling almonds with it on top.

8. We transfer the cooled nuts to an airtight container. Almonds are perfectly stored for a week in a container in a refrigerator.

Bon appetit!