Almonds in Beurre Noisette

Almonds in Beurre Noisette with sea salt, rosemary and black pepper. Nuts are a natural for cocktail parties. They're easy to snack on and their salty, buttery quality goes great with dry, effervescent champagne. These can made up to three days ahead of time and put out just before guests arrive.

4 Tbsp. butter
2-4 full sprigs fresh rosemary
2 heaping cups raw almonds
2 tsp. flakey sea salt, such as Maldon
1 tsp. black pepper, freshly cracked

Garnish:
fresh rosemary
flakey sea salt, such as Maldon

In a large skillet over medium-high heat, melt the butter until it begins to bubble.

Add the rosemary and cook until sizzling and fragrant, about 1 minute.

Add the almonds and lower the heat slightly, stirring frequently to help them toast evenly, about 5 minutes. Over this time the butter will begin to brown as well becoming "beurre noisette", so called for its nutty flavour. Add the salt and pepper and mix to combine.

Using a slotted spoon, scoop the nuts out of the butter and onto a paper towel lined plate. If making ahead of time, cool to room temperature and transfer to an airtight container.

To serve, transfer to a bowl and top with more sea salt to taste. Garnish with a rosemary sprig.