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.