• 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chile powder
  • 3/4 teaspoon kosher salt
  • Dash of ground red pepper
  • 1 (10-ounce) bag whole almonds (about 2 cups)

Preparation:

  1. 1. Preheat oven to 325°.
  2. 2. 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 at 325° for 20 minutes or until lightly toasted. Cool to room temperature.
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