2 tsp butter
½ cup sugar
2 Tbs DCD Raspberry Balsamic Glaze
½ tsp sea salt
1-2 TBS DCD Spicy Cocoa Rub, plus more for sprinkling (depending on how spicy you would like them)
1-2 TBS finely chopped fresh rosemary (depending on how much you like rosemary– you can leave it out altogether if you’d like; they will still be delicious)
2 cups almonds (or walnuts, or mixed)
Sea salt, flaked
Preheat oven to 350 degrees. Spray a pan with cooking spray. Place a large sheet of parchment paper on a heatproof work surface.
Melt butter in a large nonstick pan. Then add sugar, glaze, 1/2 tsp sea salt, and cocoa rub. Continue to cook, stirring continuously until sugar is dissolved (3-4 minutes).
Add nuts and rosemary and stir until well-coated.
Turn out onto pan, spread out, and place in oven. Bake for a total of 20-25 minutes, stirring every 5 minutes.
Remove from oven and immediately pour onto parchment. Spread them out, sprinkle with flaked sea salt and more Cocoa Rub if more spiciness is desired, then quickly spread around with forks. When cool enough to handle (not completely cool!), break apart and separate on sheet.
When completely cool, store in airtight container.