Shopping Cart
Your Cart is Empty
There was an error with PayPalClick here to try again
CelebrateThank you for your business!You should be receiving an order confirmation from Paypal shortly.Exit Shopping Cart

Karen's Cave Kitchen

"Eat Fat, Be Fab!"

To lose fat, we must consume a variety of healthy fats ... our bodies are designed for them

Toffee Rosemary Almonds


2 c Marcona Almonds

2 Tblsp Tightly Packed Fresh Rosemary

2 Tblsp Grass Fed Butter

1/4 c Coconut Palm Sugar

1/4 c Pure Maple Syrup

Sea Salt to Taste (about a 1/4 tsp)


Wash and dry rosemary. With kitchen shears, trim the leaves off the rosemary to approximately 1/4" pieces.

Melt butter in a large sauté pan.

Add sugar and maple syrup and stir over low-medium heat until sugar melts. 

Add rosemary and almonds stirring continuously. Bring heat up to medium-high.

Watch closely for sugar strings to begin to stretch. Constantly stir and move almonds for about 8-10 minutes. It needs to be hot but not smoking. Sugar mixture will begin to darken slightly.

Remove from heat and turn almonds on to a large piece of aluminum foil and spread out quickly with spatula. Sprinkle with a little sea salt. Allow to cool completely and dry.