This recipe reflects my quest for the perfect rosemary almond recipe. Years ago at a tapas bar I had rosemary almonds that were out of this world. These are close. Serve warm as an appetizer, and try them paired with a rich, fruity red wine such as Syrah, Cabernet Sauvignon, or, fittingly (because small, shareable dishes make up a Spanish-style tapas meal), a Spanish Rioja.
|Roasted Rosemary Almonds||
- 1 pound almonds, skin-on (about 3 cups)
- 3 tablespoons fresh rosemary, finely chopped, or 4 tablespoons dried, crushed
- 3 tablespoons olive oil
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- Preheat oven to 350°F.
- Spread the almonds on a large rimmed baking sheet. Drizzle on oil and sprinkle on rosemary, cayenne pepper, and salt. Stir so all almonds are coated.
- Roast for 10 to 15 minutes or until browned. Serve warm.
(Recipe adapted from thepeachkitchen.com.)