Roasted Rosemary Almonds
makes 2 cups
recipe from Cooking Light
- 2 cups whole almonds
- 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
- fresh ground pepper
Preheat oven to 325°.
Combine all ingredients in a medium bowl and stir until almonds are evenly coated. Arrange nut mixture in a single layer on rimmed baking sheet. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.