Rosemary roasted almonds, December 2011
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 | Print |
Recipe type: Appetizer
Author: Eileen Beran
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
- 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
Instructions
- 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.
Serving size: 2 tablespoons. Calories: 125; Fat: 11g; Saturated fat: 1g; Unsaturated fat: 0; Carbohydrates: 4g; Sugar: 1g; Fiber: 2g; Protein: 4g; Cholesterol: 0mg.
(Recipe adapted from thepeachkitchen.com.)
Shared at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday and The Gluten-Free Homemaker Gluten-Free Wednesday.
Pin It
I really liked your post. I will come back to learn more.