Preheat oven to 375°F (190°C). Toast almonds in a skillet over low to medium heat, stirring until golden brown, about 5 to 7 min. Turn off heat and stir in spices and salt. Reserve 2 tbsp (30 mL) almonds for garnish and roughly chop remaining nuts.
Slice brie in half horizontally. Place bottom portion in a Brie Baker, spread 2 tbsp (30 mL) jam on cut surface and sprinkle with chopped nuts and 1/4 tsp (1 mL) rosemary. Top with remaining cheese, spread remaining jam on top and sprinkle with the reserved whole nuts.
Place covered Brie Baker on a baking sheet. Bake for about 20 min. or until cheese is melted. Garnish with remaining rosemary and serve with crackers and sliced apples.
These spiced nuts are so good, you’ll want to double the recipe and put some out for snacking.
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