These sweet, salty, and warmly spiced roasted almonds are sweetened with maple syrup and flavoured with whisky. Easily transformed into savoury, they make an equally delicious snack or garnish for soups and salads.
Pre-heat oven to 325°F, with rack in middle of oven. Line a baking sheet with parchment paper. Put almonds in large mixing bowl and set aside. Add rosemary to almonds, if desired.
Melt butter in a small sauce pan over medium heat. Add maple syrup and whisky and stir to combine. Increase heat to medium-high and let the sauce reduce, cooking off the alcohol, roughly about 7-10 minutes, just don't let it burn. Once the taste of the alcohol has cooked off (you'll need to taste it), add spices and 1/4 tsp salt and whisk to combine. Allow to sit on the heat for about 30 seconds to warm the spices (you'll smell them!), and then remove.
Pour the syrup over the almonds and stir to coat. Pour onto the parchment covered baking sheet, spread evenly, and place in oven. Roast until the nuts have begun to brown but not burn, roughly about 15 to 20 minutes. The time will really depend on the heat of your oven and they should be watched closely, starting at about 15 minutes.
Remove from the oven when roasted. Using a spatula, stir the nuts to redistribute some of the settled syrup and sprinkle with remaining 1/4 tsp of salt. Let cool. They should harden.