Rosemary and thyme are thriving in my herb garden right now, which means it’s the perfect time to make one of my favorite savory-sweet snacks.

These almonds are wonderfully balanced. Fresh rosemary and thyme bring an earthy, savory flavor, dark brown sugar adds a touch of sweetness, and a pinch of cayenne pepper provides just enough heat to keep things interesting. Together, they create a snack that feels equally at home on a charcuterie board, alongside cocktails, or tucked into a jar as a thoughtful host gift.

Fresh herbs are essential here. While dried herbs have their place, this recipe truly shines when made with freshly picked rosemary and thyme.

The dark brown sugar deserves a special mention. Both light and dark brown sugar begin as granulated sugar with molasses added back in. Dark brown sugar simply contains more molasses, giving it a deeper flavor with notes of caramel and toffee. That extra richness pairs especially well with the woodsy herbs in this recipe. If dark brown sugar isn’t in your pantry, light brown sugar works perfectly well as a substitute. The almonds will be slightly milder but still delicious.

If your garden is overflowing, consider making an extra batch. The finished almonds freeze beautifully, making this a great way to preserve the flavors of summer for entertaining later in the year. They are easy to make ahead and always welcome when unexpected guests stop by.

One final note: while these almonds are vegetarian, they are not vegan. An egg white helps bind the seasonings to the nuts, so be sure to keep that in mind when serving guests with dietary restrictions.

The hardest part of this recipe? Saving enough to freeze.

Rosemary and Thyme Almonds

Savory and sweet with a hint of spice

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Course Appetizer

Servings 3 cups

Ingredients

1 large egg white see Notes
3-1/2 tablespoons dark brown sugar see Notes
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1/4 teaspoon Kosher salt
1/8 teaspoon cayenne pepper
3 cups (~ 15 ounces) raw almonds

Instructions

Preheat the oven to 350°F. Line a large rimmed baking sheet parchment paper. Set aside.
In a medium-sized bowl, whisk the egg white, brown sugar, rosemary, thyme, Kosher salt and cayenne pepper.
Stir in the almonds, mixing until moistened.
Spread the almonds onto the prepared pan in one layer.
Bake for 20 to 30 minutes, stirring every 10 minutes for the first 20 minutes and then in 5 minute increments after. Keep an eye on them so they don’t burn. The almonds should look dry, not sticky.
Transfer to a cooling rack and cool completely. They will crisp more as they cool. You may need to break them up a bit when they cool.
Store in an airtight container at room temperature for up to 1 week. The almonds will keep refrigerated for up to 1 month or frozen for up to 3 months.