I don't know where the recipe originated from. I use them as an appetizer...but if you use sliced almonds...they would be great on top of a 'hearty' salad.

Ingredients

8 serv.

almonds↗2 cups
(can use pecans)
butter↗1 1⁄2 teaspoons
fresh rosemary1 tablespoon
finely snipped
brown sugar↗1 1⁄2 teaspoons
salt↗1⁄4 teaspoon
ground red pepper↗1⁄4 teaspoon

Step-by-step instructions

1
Spread almonds in a single layer on a baking sheet. Bake in a 350 oven for about 10 minutes or until nuts are lightly toasted and fragrant.
2
Meanwhile, in a med saucepan melt butter over med heat until sizzling. Remove from heat. Stir in rosemary, sugar, salt and red pepper. Add almonds to butter mixture and toss to coat. Cool slightly before serving. If desired seal cooled nuts in an airtight container and store for up to 1 month in refrigerator or up to 3 months in freezer.

Source: food.com

Original recipe ↗

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