Wednesday, February 29, 2012

Rosemary Roasted Almonds

We all know almonds are good for us...monosaturated fats and all that jazz.  But plain old roasted almonds can get boring.  And buying something like smoke-flavored ones can get you a whole lot of extra salt and chemical stuff.  That's why I collect spiced nut recipes just about every time I come across one.  This one was put to the test last weekend at our Oscar party.  Well? I'm sitting here eating a handful right now with my cocktail, so it passed.  Nice and this seasoning mix would be good on pecans too. 

Rosemary Roasted Almonds
Makes 2 cups.

1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil
1 teaspoon chile powder
3/4 teaspoon kosher salt
Dash of Cayenne pepper
2 cups whole raw almonds

Preheat oven to 325°.

Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil.

Bake for 20 minutes or until lightly toasted.

Cool to room temperature.

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