Les Fougeres Butter Roasted Almonds With Cranberries and Sea Sal

From: mary winecoff

On Dec 31, 2007

This was wonderful with the saltiness of the almonds and the sweetness of the cranberries. I used orange flavored cranberries. The 1/4 cup of butter is definitely the correct amount of butter to use. Any more would be too greasy. Thanks for a good, easy snack.

From: justcallmetoni

On Dec 25, 2007

I had a few cups of blanched almonds left from my holiday baking and thought this was a great use as a pre-Christmas dinner snack. The saltiness of the nuts (to my tastes) was a lovely contrast to the sweet tart flavor of the dried cranberries. I used the lesser amount of butter and still had a good amount of butter left in the pan after roasting, so use your judgment here as a little goes a long way.

From: BarbryT

On Dec 15, 2007

This is terrific. I've been eating a handful every time I walk by, all week. The combination of flavors is delicious. I agree with the earlier reviewer who suggested that the amount of butter was too generous. I agree...in fact, I used 1/4 cup and think it would have been fine with a couple of tablespoons. I shall definitely make this again...again and again! A week later: I have decided that the ease of this recipe ... and my apparent addiction to it merits 5 stars. Lovely stuff.

From: Karen=^..^=

On Nov 20, 2007

The combination of salted, buttered almonds with tangy yet sweet dried cranberries is fabulous. I think the ratio of butter to almonds is too much, though. My pan was dripping with butter when these were done...I think they could have used half the amount and still been just as good. The recipe doesn't state how many dried cranberries to use, so I just added them until it looked like a good mix. Thanks for posting!