Roasted Rosemary Almonds

makes 2 cups

recipe  from Cooking Light [1]

  • 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.